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This cheesecake and carambola will put the exotic note to a romantic dinner.
- 150 g of gingerbread cookies
- 2 tablespoons ground almonds
- 50 g of butter
- 2 tablespoons sugar
- 5 dl vanilla ice cream
- 250 g of cream cheese
- 3 carambolas
Crush the cookies. Put them in a bowl with 2 tablespoons of ground almonds and diced butter. Integrate until a sandy mixture is achieved. Cover a mold with the mixture. Put in the freezer 15 minutes.
Put in a blender glass 250 g of cream cheese and 2 tablespoons of sugar. Beat a few seconds. Add the 2 chopped carambolas and ice cream. Beat just enough to mix cheese and ice cream.
Pour the whole mixture in the reserved mold and put back into the freezer. Take out 30 minutes before serving or the necessary time so that it is not too hard. Garnish with a sliced carambola.Iced cheese cake and carambola.