Ingredients
- 550 grams philadelphia cheese
- 150 grams egg yolks
- 240 grams condensed milk
- 50 grams all-purpose flour
- 80 grams cornstarch
- 10 grams baking powder
- 400 ml whole milk
- 140 grams unsalted butter
- 250 grams egg whites
- 100 grams sugar
- 300 grams frozen raspberries
- 100 grams fresh blueberries
- 150 grams sugar
- 1/2 cup water
- 1 (Optional) Raspberry essence.
Instructions
- Beat the cheese until you get a fluffy cream.
- Pre-heat oven to 150C.
- Mix the egg yolks, the condensed milk, the flour and the cornstarch (both sieved) and the baking powder.
- Once integrated
- Bring milk and butter to boiling point and add a 1/3 part to the batter and mix.
- Add the 2 remaining parts.
- Beat the egg whites with the sugar to hard peaks and integrate with the batter.
- Bake at 150C for 15 min.
- At 170C for 25 minutes and st 180 gor 5-10 more minutes.
- Let it cool before serving.
- Mash the defrozen raspberries with the blueberries.
- Add half a cup of water and bring to boil.
- Then sieve it.
- Bring the refined back to boiling and add the sugar.
- You can add a bit if raspberry essence or a few more frozen berries to give it more flavour.
- Correct the sugar to your taste and let it reduce to the desired thickness.
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