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Desserts from Italy
Finta cheesecake blancmange
Finta cheesecake blancmange
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Cheesecake without dairy products? It also gluten-free? Yes, the fake cheesecake blancmange exploits a delicious dessert Sicilian dishes made with almond milk to deceive the sight, but delight the palate as much as the sweet American tradition if not more.
preparation
step 1
First games from the base.
step 2
Lined with baking paper of tegliette tart or of cocottine portions, making sure that the paper sbuchi well beyond the welt.
step 3
It will serve to easily unmold the fake cheesecake blancmange.
step 4
Puree then almonds, 8 dates and oatmeal until mixture is sandy and coarse compound.
step 5
Now also add the coconut, cocoa and cinnamon and continue to blend until mixture is smooth and sticky dough.
step 6
It should make effort to blend together one or two tablespoons of water.
step 7
Picked up the mixture with a spoon and divide it evenly over the bottom of molds.
step 8
Pressed well inside the base of tegliette and let stand in the refrigerator for at least an hour or 30 minutes in the freezer.
step 9
To prepare blancmange dissolve the rice flour in a bowl with a little almond milk (taken from the total), forming a sort of sticky pappata.
step 10
Puree then 10 dates with the remaining almond milk.
step 11
Pour the milk shake with almonds and dates in a saucepan and bring to a boil, lower the heat and add the gruel of rice flour, stirring carefully.
step 12
Cook for 10 minutes over low heat, stirring constantly, until a thick cream and full-bodied.
step 13
Let cool a few minutes and pour a generous layer of blancmange on the basis of fake cheesecake.
step 14
Wait for the Cremi still cold a bit and let rest in refrigerator for at least two hours before serving.