New recipes

Raffaello raspberry cheesecake and candy

Raffaello raspberry cheesecake and candy

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A delicious summer dessert and very easy to make

  • 2 cans of 250 g each of 70% fat cheese
  • 200 ml liquid cream
  • 3 tablespoons sugar
  • 1 vanilla sugar
  • a milk chocolate
  • 230 g digestive biscuits
  • 100 g butter
  • 700 g raspberries
  • Raffaello candy

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Cheesecake with raspberries and Raffaello candies:

Crush the biscuits and knead with the melted butter. Wallpaper with this dough the shape of a detachable cake.

Mix the cream cheese with the sugar, vanilla sugar and liquid cream in the mixer. Then add the raspberries, stirring lightly with a spoon. Melt the chocolate and mix it in the cream cheese. Pour the composition over the cookie sheet and refrigerate for a few hours.

Garnish with raspberries, white and bitter grated chocolate and Raffaello candy.

Butter at room temperature rub well with sugar until the latter melts. Add powdered milk and 100 grams of coconut. Mix everything well until it binds and forms a compact dough. Let cool for 30 minutes.

After it hardens a little while it is in the fridge, take small amounts of dough and shape it with the help of your hands into walnut-sized balls. They will then be rolled in the rest of the coconut and placed in special candy wrappers.

You can also put pieces of nuts, almonds, etc. inside. Let cool and then serve.

& # 8211 250 ml condensed milk
& # 8211 75 g skimmed milk powder (1/3 cup)
& # 8211 30 g unsalted butter, kept at room temperature
& # 8211 35 whole almonds
& # 8211 2 bags of coconut flakes.

Mix condensed milk with powdered milk and butter until smooth. Add 220 g of coconut flakes and mix well. It is then left to harden for about 30 minutes. If the composition is too sticky, you can add coconut flakes on top. Take in the palm of your hand a small amount of mixture in the middle of which you put an almond. Then roll until a small sphere is formed. The operation is repeated until the composition is finished. The obtained candies are kept in the refrigerator to harden. For several assortments, cocoa can be added to the composition or it can be covered with fried coconut.

Related recipes

Petitchef offers you the possibility to plan the menu on days, on weekdays, in advance for the holidays.

Cheesecake without baking

One of the simplest desserts is uncooked cheesecake, a perfect dessert both in winter and summer and which will be to the taste of those who love cheese desserts.
Cheesecake without baking you will succeed even if you have never made a dessert and you can add your favorite flavors (chocolate, fruit, etc.) or you can leave it simple.
The ingredients are for a 20 cm tray and I used Pilos cheese from Lidl.

Raffaello cake with raspberries & # 8211 a real creamy and refreshing delight

For those who prefer coconut in cakes but also love raspberries, this is the perfect dessert. You can do it on special occasions or to celebrate onomastics in the family. It is a fine and easy cake to make that you will love from the first sip.

  • 550 ml unsweetened liquid cream, 550 grams of cream cheese
  • 350 grams of powdered sugar, 50 grams of coconut flakes
  • 20 grams of gelatin granules
  • 1 tablespoon lemon peel, vanilla essence, 300 grams of raspberries

Method of preparation:

To start, the biscuits must be crushed as finely as possible and separately put the butter in a bowl and put it in the microwave for a few minutes. When you notice that it has melted, take it out immediately and mix it immediately with the biscuits. It is recommended to use a tray with a diameter of 26 cm, with detachable edges.

Put the composition in the tray and press the biscuit mixture well at the base of the tray, with a spoon, to form a layer as uniform as possible.

Now put the tray in the cold refrigerator.

Put the gelatin to hydrate, in a bowl with enough water to cover it. Separately mix the whipped cream with the powdered sugar and coconut flakes, and put everything on low heat until the sugar has melted and the composition has almost reached boiling point, but be careful not to boil. Set aside and leave to cool.

Hydrated gelatin, you can melt it in the microwave, leaving it for only 10 seconds, mix and then pour it into the whipped cream composition.

In another bowl, lightly mix the cream cheese with the lemon peel and vanilla essence. Then add the whipped cream mixture, mixing very well the whole composition. At the end add the raspberries and incorporate well.

Pour the whole composition into the tray, over the biscuit base and put the tray in the fridge for about 2-3 hours.

Then remove and decorate. You will get a pleasant appearance of the cake but also a very good taste.

The biscuits are ground on the robot. Add the melted butter and mix until the composition becomes like crumbs. Pour into a tray with a detachable edge and press very well the layer of biscuits with a spoon or the bottom of a glass. Let the tray cool until the filling is ready.

The cottage cheese is mixed with the sugar, vanilla essence and liquid cream until it becomes like a cream. Add eggs, one at a time, mixing well after each one. The cream obtained is poured over the biscuit top and put the tray in the oven over medium heat, until the cake is browned on top, it has a golden crust. Turn off the heat, open the oven door and leave the tray in the oven until completely cooled.

Melt the chocolate over low heat with the whipped cream. Bring to the boil, set aside and mix well. Put the dish in the fridge for at least 1 hour, then mix until you get a fluffy cream. Add coconut and milk powder and mix gently.

Pour the icing over the cake and let it cool again until the icing hardens. Garnish with whipped cream and portion as desired.

Prepare the composition in a bowl. Put the powdered milk, then add the well-crushed wafer sheets, lemon essence, 1 pinch of salt and coconut enough to bind the composition and be able to shape. After making the paste, leave the composition in the fridge for 45 minutes, then take it out and shape the candies.

In order not to stick, you can grease your palms a little beforehand with oil. Place an almond in the middle of each ball. Their size should be about the size of an average walnut. If you feel like playing, you can make other shapes: pyramids, cubes, parallelepipeds or cones. Finally, they roll through the rest of the coconut.

Leave the delicious Raffaello candies in the fridge until ready to serve and when the chocolate topping is ready. To do this, melt the chocolate in a bain-marie together with the milk and butter. Serve the dessert with berries.

Raffaello candy simple recipe

Raffaello candy simple recipe. Homemade Raffaello candies with coconut, butter and other natural ingredients, a recipe explained step by step that can be followed by children, under the supervision of adults. The best Raffaello candies have come out! Creamy, fine, with coconut and butter taste and vanilla flavor. Dreamlike!

Candy Raffaello & # 8211 a new project Savori Urbane, together with the children from grades I-III of the Hungarian section of the General School & # 8222Aron Cotrus & # 8221, within the program & # 8222Saptamana altfel & # 8221.

I talked to the teacher about how we should make it more attractive this week to really be different. Besides a trip to the forest and other interesting activities, I booked my Friday to cook something with the children. Due to the fact that the program took place in a class, at school, I chose something without baking.

After making biscuit salami at & # 8222Summer School & # 8221, this time I opted for Raffaello candies. Here are the ones 7 variants of biscuit salami created by children.

If you like coconut, I recommend you try it too Raffaello cake & # 8211 recipe here.

Or Raffaello Cake with tender leaves and mascarpone cream & # 8211 see here.

I've tried several Raffaello candy recipes in the past. The one with mascarpone did not look at all like the original, the balls being soft, moist and too creamy. The one with condensed milk seemed heavy, slightly nauseous, extremely sweet, or butter rubbed with sugar, especially if it's made cold, it seemed to me the worst option of all. So is the one with melted white chocolate, which is extremely sweet. If we added pieces of broken wafer in the composition, they just softened, became rubberized and led to the disintegration of Raffaello balls.

About the filling: I decided to go for the original version, ie whole almonds scalded and peeled from the brown skin. For 2 minutes of work it is not worth putting the peeled almonds.

From my previous experiments, my recipe was born, which, of all the variants, I like the most. I went for the idea homemade chocolate with milk powder, that stick loved since childhood.

Video: Mini White Chocolate Raspberry Cheesecake. No Bake. Easy Recipe (August 2022).