Friday, January 8, 2010

Strawberry Cheese Dessert

There seems to be the Strawberry season in Korea, lately, there were a lot of offers for Korean Strawberry at NTUC Fairprice outlets. Since the price is attractive (less than S$3 per pack), it's the best time to make more strawberry type of desserts/ delights.

I made this Strawberry dessert a couple of time, the last time was for my daughter's birthday in last Aug . I did it because this was an easy item to make plus I wasn't skillful enough to ice a cake, hence this came in as the best option at that time. For the birthday cake, I did a round shape instead so that it's more presentable.
This is a cold set dessert, no baking is required and therefore, less hassle. However, you will need to be very patience. Each time when you want to lay a new layer, you have to wait till the bottom layer is solidified else, it can become very messy.

What my family likes about this dessert is it's very refreshing and light, with a bit of the sourness from the jelly, it blends very well with the cheese and cream. This will be a great dessert after meal and I bet you will not stop after the first bite.

Here is the recipe:

- Tray: One 9” x 6” x 1” tray for cold set. Lined with aluminium foil.
Ingredients - Base:
- 190g digestive biscuits
- 100 melted butter (microwave 20 sec)

1. Crush biscuits with a rolling pin and stir in melted butter. Mix well.
2. Press onto the base of tray (lined with aluminium foil) till firm. Freeze for min. 30 mins before use.

Ingredients - Jelly Topping
- 1 pkts strawberry flavored Tortally
- 150ml boiling hot water and 150ml cold water

3. Dissolve Jelly powder in boling water. Add cold water and stir well.
4. Put aside and let it cool down completely.

Filling and Assembly 
- 1 pkt Strawberry (abt 250g) - each cut into half
- 1 ½ tbsp gelatine powder } mix together
- 30g sugar }
- 2 tbsp boiling water }
- 250g cream cheese (take out 30 mins before use)
- 40g sugar
- ½ tsp vanilla essence
- 150ml whipping cream (whipped)

5. Wash Strawberries and cut into half.
6. Place gelatine and sugar in a bowl, pour in boiling water and stir until gelatine dissolved (about 10 mins). If not dissolved completely, double boil it. Let it cool down.
7. Cream cheese and sugar (about 2-2.5 mins), then add in vanilla essence and mix well. Add gelatine syrup gradually and mix well.
8. In another bowl, beat whipping cream till stiff (about 2 - 2.5 mins). Fold whipped cream into cheese mixture (step 7).
9. Prick the base (taken out from fridge) with holes (step 2) and pour in filling (step 8). Freeze for 3mins.
10. Place the halved Strawberry on the tray partially submerged in cheese and arrange in rows. Leave it in freezer for 1-1.5 hr or till cheese set.
11. Pour in jelly (step 4) as topping and return it to freezer for another 2-3 hrs till set. Best to chill overnight.
12. Remove foil and cut into desired pieces. Pack nicely with wrapper.

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