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Mini Lime and Basil Cheesecakes
The world-renowned basil used in many savoury and sweet dishes too, discover this delicious dessert.
Ingredients
For the base:
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200g biscuits
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125 g butter at room temperature
For the cream:
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5 gelatine leaves
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20g basil
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1 can of condensed milk
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1 pinch of salt
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200g cream
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1 teaspoon vanilla
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2 limes, zest and juice
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1 pack of fresh cheese, whipped
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Silicone or metal muffin moulds
Preparation Method
- Chop the biscuits with the butter until you have a very fine grit. Line the muffin tins with a tablespoon of biscuits in each one. Press the pastry well.
- Hydrate the gelatine leaves in cold water. Drain.
- Whip the cream. Place the basil in a food processor and blend until pureed. Add the condensed milk, the cheese, and the zest and juice of the limes.
- Add the vanilla and salt. Fold in the cream.
- Warm the gelatine just a little in the microwave with a spoonful of water.
- Add it to the cream and mix well, so that the gelatine is well mixed with the cream.
- Fill the molds with the cream and refrigerate for at least six hours.
- Remove from the mold and serve decorated with basil leaves.
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