Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Cream Cheese Mousse
- 125g Anchor Cream Cheese
- 35g Sugar
- 150g Anchor Whipping Cream
- 5g Gelatine
- 25g Water
- Sable Cookies
- 150g Anchor Unsalted Butter
- 100g Icing Sugar
- 1g salt
- 75g Whole Egg
- 250g Low Protein Flour
- 100g Ground Almond
- Fruit
- 300g Green Grape
Instructions
- Soak the gelatine in cold water and set aside
- Prepare 7 inch square mould and lining the bottom with cling film
- Whip the Anchor Whipping Cream to soft peak then keep in chiller
- Smoothen the cream cheese with sugar in a mixing bowl
- Melt the gelatine in microwave or double boiler
- Fold the gelatine into the cream cheese mixture
- Finally fold in the whipped Anchor Whipping Cream then mix well
- Beat the Anchor Unsalted Butter and icing sugar until creamy
- Add the egg slowly and when all is aerated well
- Add in the salt, flour and ground almond mix until all is combined well
- Wrap in the cling film and leave in the fridge rest for 30 minutes
- Roll the sable dough to 3mm thickness and cut into 35mm x 95mm for 24 pieces arrange in a baking tray
- Bake in a preheated 170°C oven for 15 minutes or golden brown then keep aside for cool down
- Cut some of the green grape into half then arrange at the side of the 7 inch square mould
- Pour in cream cheese mousse mixture into the mould then spread even
- Arrange the grapes into the cream cheese mixture until the grapes are covered
- Keep the cheese cake in the fridge for 4 hours or overnight for set
- When it is set, cut the cheese cake into 3mm x 90mm size and make 12 pieces using the hot knife
- Then sandwich it with 2 piece of sable cookies
Cream Cheese Mousse
Sable Cookies
Assemble
