Honey almond souffle
By VicentaLakin
Today we're sharing a honey almond cheese bar, supersmelt! The roasted, yellow almond tablets on the outside, full of brilliance nuts and fine cheese fragrances, mixed up with a rich taste. The fragrances, the fragrances, the piles, the moment of happiness
Recipe Recommendations
- Digestive biscuits 150g
- butter 60g
- cream cheese 250g
- lemon juice 15g
- fine sugar 40g
- whole egg one
- egg yolk one
- light cream 150g
- corn starch 20g
- honey 30g
- almond slices 30g
- sweet fragrance
- roast
- half an hour
- ordinary
Steps for Honey almond souffle
1
Indigestion crackers in the bag, shredded. (Better pack two bags) Put the biscuit slag into melted butter, evenly mixed, then press it with a spoon and put it in the freezer。
2
Cream cheese + sugar softens with hot water and mix it to smooth。
3
Add yolk and eggs, and mix。
4
Add the light cream。
5
Add lemonade, sifted corn starch, blended。
6
The cheese paste will be ready. Be careful not to overwrite。
7
Almond tablets plus honey, little fire heating and mixing, so that the almond tablets are evenly covered in honey。
8
The cheese is poured into the mold, the almond chips and honey are laid on the cheese paste。
9
A pre-heated oven with a mid-level, 180 degree 20-25 minutes to the surface yellow。
10
When you're baked, it's cool。
11
The strong smell of milk, the soufflé with almonds, that's good。
12
It tastes delicious。
13
Do you like it? Try itHoney almond souffle Make Tips
Once the cream cheese has been softened, it is sufficient to mix it evenly with a razor, without having to pass. In order not to get caught up in too much air, the finished product is not delicate. The combination of lemonade and dairy products is easily reactable, resulting in a lump of dairy products, so they are mixed with corn starch。