Red Velvet Cheesecake Mousse with white chocolate frosting.
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Composition Red Velvet Cheesecake Mousse with white chocolate frosting:
- Give 1/4 cup of shortening.
- Require 1/3 cup - powdered sugar.
- Give 1 for egg.
- Prepare 1 for tbn+2 tsn cocoa powder.
- You need 2 tbn red food colour.
- You need 500 gm cheesecake.
- Prepare 1/2 cup of Buttermilk.
- Require 1/2 for tsn salt.
- Need 1/2 tsn vanilla essence.
- You need 100 gms White Chocolate.
- Prepare 60 ml - double creme.
Red Velvet Cheesecake Mousse with white chocolate frosting making:
- Combine shortening,sugar and egg and blend/whisk well.
- Add cocoa powder and red food colour and blend again till well incorporated.
- In a cup, combine vanilla essence, salt and buttermilk. mix well.
- Add the buttermilk to the cocoa mix and fold in well.
- In a separate bowl, whisk cheesecake in room temperature until smooth.
- Add the red velvet mix to the cheesecake little by little and fold in well.
- Fill in a piping bag with the mix and make desired designs, in this case rose flower design in the serving dishes.
- Chill for 6-8 hours.
- For the white chocolate frosting:Melt white chocolate in a microwave.
- In a bowl combine the the white chocolate and creme.
- Beat/whisk until smooth.
- Lay the mix using a butter knife on a baking sheet and refrigerated until firm(4-6 hours).
- Create desired designs by chipping off / cutting slices of the frosting once done.
- After cheesecake has chilled, TOP it or garnish with chipped white Chocolate frosting.
- Serve chilled.
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