RASPBERRY CHEESECUPS

RASPBERRY CHEESE JELLY CUPS

Ingredients A:
200g Graham Cracker Crumbs
70g Butter, melted

Ingredients B:
1 package (90g) Tortally Raspberry Jelly
1 cup Hot Water
1/2 cup Ice Water

Ingredients C:
1 cup Milk
2 tbsp Custard Powder
2 tbsp Sugar

Ingredients D:
2 package (250g) Cream Cheese
1 can (170g) Nestlé Cream

Ingredients E:
1 package (90g) Tortally Raspberry Jelly
1 cup Hot Water
3/4 cup Ice Water
15 Fresh Raspberries

15 glasses or plastic cups

Raspberry Cheesecups by Glazed.sg

Method:

1. Ingredients A: combine and set aside.

2. Ingredients B: combine jelly and hot water until disolve, then add cold water, stir and let it cool completely.

3. Ingredients C: combine ingredients in a saucepan until smooth then transfer to the stove and cook over medium heat until thickens. Remove and transfer to a bowl, refrigerate until needed.

4. Ingredients D: combined both and beat until smooth. Add cooled custard (C) and cooled jelly (B) a little at a time until mixture is smooth and creamy.

5. Prepare 15 cups. Scoop 1 tbsp of the crumb mixture and place it at the base of the cups. Using a piping bag, pipe the cream mixture 1/3 of the way up the cups. Followed by 2 teaspoon of the crumb mixture. Top with the remaining cream, leaving about 1/2 an inch for the jelly top. Place fresh raspberries on top of the cream, press in gently and refrigerate for 1 hour.

6. Ingredients E: combine jelly and hot water until disolve, then add cold water, stir and let it cool completely.

7. Slowly spoon the cooled jelly on top of the firmed cream. Refrigerate for 2-4 hours before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *