Hier is ‘n “kaaskoek” wat ek gereeld maak. Dit is heel eenvoudig en altyd ‘n gunsteling as ek dit iewers neem.
Crust
10 Digestive biscuits
50 g Butter
Filling
3 Gelatin leaves
200 ml Cream
400 g Mascarpone cheese (room temp)
100 ml Baileys
160 g Icing sugar
Method
Crush the digestive biscuits and add the melted butter. Press into a loose bottom 24cm pan.
Place the gelatin leaves into cold water to soften for 10 min.
Whisk the cream (not stiff) and add the mascarpone cheese and icing sugar.
Warm the baileys slightly and add the gelatin to it, stir till disolved.
Pour the baileys and gelatin into the cream cheese mixture stirring all the time.
Pour into the prepared base and place in the fridge for at least 2h to set.
The Baileys liqueur can be replace with Amarula liqueur
BRON-Maré Nieuwoudt
FOTO- Ananda Bodenstein
