| Ingredient | Method |
| crust: 133g oreo, blend into powder form 40g butter | 1. Combine the oreo powder and butter until well. 2. Press the crumbs into a 7 inch baking pan to form a crust. 3. Chill for 30 minutes, until firm. Set aside. |
| Apple Caramel sauce: 2-3 red apple, cut into slide and 80g diced 60g sugar 30g water 1/2tbsp butter 1tsp cinnamon powder | 1. Cook until the sugar is slightly burnt, add water and continue to cook for 2-3 minutes. 2. Add Apple slices and dice, lemon juice and cinnamon powder until the apples are a little soft. Set aside. |
| baked cheese: 220g cream cheese 30g caster sugar 2 grade C egg 40g condensed milk 60g homemade sour cream 15g milk 15g caramel sauce 80g cooked diced apple 25g LP flour 1tsp vanilla extract 1/2tbsp lemon juice | 1. Beat cream cheese and sugar until smooth. Beat in egg until well combined. 2. Then beat in the remaining ingredients until blended. 3. Pour filling into prepared tin with crust. Bake in preheated oven at 180C for 45-50 minutes (bain marie method). 4. Remove from heat and leave to cool. |
| Gelee: 40g sugar 30g caramel sauce 200g water 15g gelatin powder 50g hot water | 1. Sprinkle gelatin into 50g hot water, let stand for 5 minutes and microwave until dissolved. 2. In another bowl, add in sugar and hot waterand stir until well combined. 3. Add caramel sauce and gelatin mixture into sugar water and stir well. 4. Place the apple rose on top and carefully pour the gelee over it. The apple rose will open wider slowly. Refrigerate for 4 hours or until set. |
No comments:
Post a Comment