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QimiQ
Benefits
Quick and easy preparation
Reduces skin formation and discolouration, enabling longer presentation times
Foolproof real cream product, cannot be over whipped
One bowl preparation
1 kg QimiQ Whip can replace up to 3 litres of fresh cream
25
easy
Ingredients for 10 portions
For the base
50
g
Butter,
melted
150
g
Digestive biscuits,
crumbled
For the filling
400
g
QimiQ Classic,
unchilled
250
g
Pumpkin,
diced
50
g
Brown sugar
50
g
Butter
750
g
Cream cheese,
unchilled
250
g
Sugar
2
tbsp
Corn flour / starch
4
cl
Maple syrup
1
pinch(es)
Ginger powder
1
pinches[prisen]
Nutmeg,
ground
3
Egg(s)
For the topping
150
g
QimiQ Whip Pastry Cream,
chilled
50
g
Sour cream 20 % fat
50
g
Sugar
1
sachet(s)
Vanilla sugar
150
g
Caramelised almonds ,
ground
Method
1.
For the base: add the melted butter to the biscuit crumbs and mix well. Press firmly into a greased cake tin and stamp firmly with the bottom of a glass.
2.
For the filling: caramelise the pumpkin cubes with the brown sugar and butter and puree.
3.
Whisk the unchilled QimiQ Classic smooth. Add the (warm) cream cheese and mix well. Add the pumpkin puree, sugar, corn flour, maple syrup and spices and continue to whisk until completely smooth.
4.
Add the eggs, mix well and pour onto the biscuit base. Bake in the preheated oven at 110° C for 90 - 120 minutes, or until firm to the touch.
5.
Allow to chill for approx. 4 hours.
6.
For the topping: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (bottom and sides of bowl). Add the sour cream, sugar, vanilla and almonds and continue to whisk at top speed until the required volume has been achieved.
7.
Spread onto the cold cheesecake and chill before serving.
