RECIPE

▼材料 Ingredients

(10cmx8cm 模具）
Lotus 餅乾 Lotus Biscoff 60g
無鹽牛油 Unsalted Butter 20g

忌廉芝士 Cream Cheese 250g
砂糖 Sugar 40g
淡忌廉 Whipping Cream 200g
無糖乳酪 Plain Yogurt 40g
魚膠片 Gelatin Sheet 8g

砂糖 Sugar 40g
熱水 Hot Water 10g
淡忌廉 Whipping Cream 50g
無鹽牛油 Unsalted Butter 10g
Lotus 餅乾 Lotus Biscoff 10g

▼步驟 Instructions

1.用面桿壓碎餅乾。 加入已融化的牛油混合。
2.在熱水鍋中，將忌廉芝士，糖，魚膠片和乳酪混合在一起。
3.攪打淡忌廉直到軟性發泡。 添加到忌廉芝士混合物中。 倒入慕斯模具。 冷藏至少4小時。
4.準備焦糖醬，在鍋中加糖，水，煮至棕色，將火調小，加入奶油，黃油。
5.將焦糖醬滴在上面，並放一些Lotus餅乾作裝飾。

1. Crush Lotus into fine crumbs with a rolling pin. Add melted butter, mix combined.
2. Mix together the cream cheese, sugar, gelatin sheet, plain yogurt in a water bath.
3. Beat whipping cream until soft peak. Add to cream cheese mixture. Pour into the mousse mold. Refrigerate for at least 4 hours.
4. Prepare caramel sauce, add sugar, water in a medium pot, cook until the brown color, turn the heat down, add cream, butter.
5. Caramel sauce drip in the top, and put some lotus biscoff for toppings.

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Equipments :

Camera : Fujifilm XT-20
Lens : XF 18-55 F2.8-4
Mic：Zoom H6
Edit : Final Cut Pro

#Lotus #lotuscheesecake #lotusbiscuit