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Finta cheesecake blancmange
ingredients
servings
6
Almonds
50 grams
Dehydrated coconut
50 grams
Oatmeal
50 grams
Dates
18 unit
Bitter cacao
15 grams
Ground cinnamon
to taste
Rice flour
50 grams
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.
