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QimiQ
Benefits
Can be frozen and defrosted without loss of quality
Creamy indulgent taste with less fat
One bowl preparation
1 kg QimiQ Whip can replace up to 3 litres of fresh cream
15
easy
Ingredients for 10 portions
For the graham cracker base
150
g
Digestive biscuits
50
g
Butter,
melted
30
g
Sugar
2
g
Salt
2
g
Cinnamon,
ground
For the filling
150
g
QimiQ Whip Pastry Cream,
chilled
150
g
QimiQ Classic,
chilled
100
g
Axelrod Cream Cheese,
whisked smooth
100
g
Sugar
50
g
Upstate Farms Sour Cream
200
g
Vermont Mascarpone
100
g
Boiron Pear Puree
5
g
Nielsen-Massey Bourbon Vanilla Paste
150
g
Williams pear halves tinned,
drained
30
g
Balsamic Glaze By Mas Portell
Method
1.
For the graham cracker base: Mix the ingredients together well and press firmly (with a glass) into a lined and greased cake ring.
2.
For the filling: Whisk the cold QimiQ Whip Pastry Cream and cold QimiQ Classic together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
3.
Add the cream cheese, sugar, sour cream, mascarpone, pear puree and vanilla paste and continue to whisk until the required volume has been achieved.
4.
Spred evenly 1/4th of pear cheesecake filling over graham creacker base.
5.
Arrange pear halves alternatingly facing up and down.
6.
Drizzle Balsamic Glaze over pears and top with remaining filling. Chill for at least 4 hours, preferably over night.
