Mixture
2 3/4 teaspoons gelatin allow to bloom then split into two bowls
1 kg (2.2 pounds) cream cheese
1 1/3 cups sugar
250ml juice from tinned fruit (I used a mixture of pineapple/mango/passionfruit) if you prefer you can use milk instead
200g (7.05 ounces) white chocolate
1/4 teaspoon blue gel colouring
For first half of the mixture
150ml cream
half of the bloomed gelatin
For second other half of the mixture
150ml cream
other half of the bloomed gelatin
Line a tissue box or container 11cm (4.33 inches) square at the end and 21cm (8.27 inches) long. If using a tissue box add support to it using extra boxes.
Print the FaceBook logo 11cm (4.33 inches)
Sprinkle the gelatin over cold water, stir it in and then set it aside.
Place your cream cheese into the bowl of a mixer and then mix it on high speed for a few minutes until it is soft and smooth.
Beat in the sugar, scraping down the sides of the bowl a few times as you go. Add the colouring of your choice
Melt the white chocolate and in the microwave or over a double boiler. Allow it to cool slightly if using the double boiler and then pour it into your cream cheese mixture and whip thoroughly.
Add the juice and mix that in until it looks glossy and smooth.
Split the mixture in half by measuring out 750ml or 3 cups of mixture into a seperate bowl. Cover one half with plastic wrap and leave it at room temperature.
Take your first 150ml of cream, I am using cream that is 35% fat and whip it until you get nice soft peaks.
Split your gelatin in two halves and heat the one half in the microwave until it is liquid, keep an eye on it so it doesn’t bubble over.
Pour this gelatin over the cream cheese mixture and quickly mix it through. Then fold in your whipped cream.
Pour some of this into the tissue box up to the correct level, see the video for a demonstration
Line a second container the same length as the tissue box and at least 7cm (2.76 inches) wide with foil. Pour some cheesecake mixture to the required height Place both of those in the fridge for at least 3 hours.
You will have a small amount of cheesecake mixture left, cover the bowl with plastic wrap and leave at room temperature.
Facebook f coconut gel recipe
400ml coconut cream
225ml cream
2 1/2 tablespoons gelatin
1/2 cup or 125ml water
4 tablespoons or 67g (2.36 ounces) sugar
Sprinkle gelatin over cold water and set it aside.
In a saucepan heat your cream, coconut milk and sugar. Continue to stir until it is hot and then remove from the heat and add in the gelatin, this will melt into the mixture as you stir it.
Take a brownie tin 17.5cm (6.89 inches) x 27cm (10.63 inches), line it with foil and pour in the coconut gel mixture. If you allow the foil to overlap the edges it will make it easier when it comes to getting it out. Place in the fridge until set.
Glaze for Facebook Cake
150ml tinned juices
300g (10.58 ounces) sugar
150g (5.29 ounces) glucose syrup or light corn syrup
350g (12.35 ounces) sweetend condensed milk
20g (0.71 ounces) or 2 tablespoons gelatin
120g (4.23 ounces) water
300g (10.58 ounces) white chocolate
1/4 tsp white colour
1/4 teaspoon blue gel colour (optional)
Sprinkle the gelatin over the water and set aside
Put your sugar, sweetened condensed milk juices and glucose syrup into a pan and heat until just before boiling.
Break your chocolate into pieces and add in your gelatin and chocolate and stir until they are melted, add coloring of choice I used 1/4 teaspoon of white and 1/4 teaspoon of blue.
Allow glaze to cool to 32C (89.6 degrees Fahrenheit) or until it no longer feels warm.
Using a soup ladle spoon mixture over the cheesecake allowing the excess to drip off. For a smoother coat place it in the fridge and repeat the glazing a second time. Refrigerate until the glaze stops dripping then use a hot knife to trim around the base.
Carefully transfer it to your serving platter.
Source: Facebook Cheesecake
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