This no-bake thingie is catching... I suppose the convenience of not having to use the oven and the cleaning that follows. Unfortunately, for an amateur, it seems that whether I use the oven or not makes no difference cos' it takes more time than it says... :-)This is actually the 2nd time I'm trying this recipe. If I remember correctly, the taste is pretty much similar as the first time but the first time I did not have a springform pan and I had difficulty getting the finished product out of the pan... Erm.. it pretty much looked like mush after I got it out. And having had this 'experience' maybe I should have deviated from the recipe a little... maybe a little more gelatin... Not sure if it would have made any difference in terms of firmness. Anyhow, I think it tastes great. Girlfriend thinks so too... sooo... pass lah... keh keh keh... Self praise is no praise but who the heck cares...
Well... try it out yourself and if you have suggestions how to make it firmer apart from chucking it in the freezer, do drop me a line... and by the way, how do you actually weigh 7 gm gelatin powder ah? My weighing machine (no I did not use the Ikea weighing machine).. it's a proper weighing machine and it doesn't give me that low a weight... Maybe I need a digital one... Erm... hint! hint. Anybody? My birthday's coming up soon... :-)
The following is what you need:
Ingredients:
Set 1
65 g sliced almonds, toasted. (Feel free to use as much as you want... It adds a great crunch to the finished product so I used quite a lot partly to give it a thicker base)
Set 2
224 g semi-sweet chocolate
Set 3 448 g cream cheese, softened
200 g sugar
Set 4
7 g unflavoured gelatin
60 ml cold water
Set 5
475 ml whipping cream
Directions:
You can do either one of the first 3 instructions as it's not affected by time. When you are playing with the whipped cream, you have to use it immediately so do that last.
1. Set aside as much almonds as you want as garnish. Chop the rest and use them to line the bottom of a greased 9 in springform pan.
2. In a microwave or heavy saucepan, melt the chocolate (Set 2) and stir until smooth. If using the hob, what you should do is have a pan filled with water and set another bowl with the chocolate into the pan of water and melt it that way. This way the chocolate will not burn. If you are using big chunks of chocolate it may take you awhile. Take the entire thing off the fire and let it cool a little.
3. In a mixing bowl, beat cream cheese and sugar.
Note: Once the first 3 are complete, start work on the following. 4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved then beat into the cream cheese mixture (instruction no 3 above). Add the melted chocolate and beat until blended.
5. Lastly, start whipping the cream. Reason why I left this last is the first time I attempted this recipe, I kinda did this somewhere at the beginning and left it while I did the rest. What you end up with is mush... ha ha... You also can't beat it too much... just as long as the texture changes and is firm, you should stop and move on to the next step... Otherwise, the cream separates from the milk after some time and I think you will have low-fat milk...
6. Fold the whipped cream into the mixture.
7. Pour into the prepared pan and sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours. I left it much longer as with the last time, it didn't really firm up very much except the surface. I'm not sure if it would help if you add more gelatin. Perhaps some of you can try it out.
If yours turns out like mush as well don't fret... It tastes better than it looks... at least, I think so. The original recipe says it takes a prep time of about 20 minutes and it will be ready in 20 minutes... For me, all in, it took me slightly over an hour. And this doesn't include the cleaning that followed. But again... it was worth it. Good Luck!!
Recipe courtesy of Rhonda Lanterman, downloaded from allrecipes.com.
Well... try it out yourself and if you have suggestions how to make it firmer apart from chucking it in the freezer, do drop me a line... and by the way, how do you actually weigh 7 gm gelatin powder ah? My weighing machine (no I did not use the Ikea weighing machine).. it's a proper weighing machine and it doesn't give me that low a weight... Maybe I need a digital one... Erm... hint! hint. Anybody? My birthday's coming up soon... :-)
The following is what you need:Ingredients:
Set 1
65 g sliced almonds, toasted. (Feel free to use as much as you want... It adds a great crunch to the finished product so I used quite a lot partly to give it a thicker base)
Set 2
224 g semi-sweet chocolate
Set 3 448 g cream cheese, softened
200 g sugar
Set 4
7 g unflavoured gelatin
60 ml cold water
Set 5
475 ml whipping cream
Directions:
You can do either one of the first 3 instructions as it's not affected by time. When you are playing with the whipped cream, you have to use it immediately so do that last.
1. Set aside as much almonds as you want as garnish. Chop the rest and use them to line the bottom of a greased 9 in springform pan.
2. In a microwave or heavy saucepan, melt the chocolate (Set 2) and stir until smooth. If using the hob, what you should do is have a pan filled with water and set another bowl with the chocolate into the pan of water and melt it that way. This way the chocolate will not burn. If you are using big chunks of chocolate it may take you awhile. Take the entire thing off the fire and let it cool a little.
3. In a mixing bowl, beat cream cheese and sugar.
Note: Once the first 3 are complete, start work on the following. 4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved then beat into the cream cheese mixture (instruction no 3 above). Add the melted chocolate and beat until blended.
5. Lastly, start whipping the cream. Reason why I left this last is the first time I attempted this recipe, I kinda did this somewhere at the beginning and left it while I did the rest. What you end up with is mush... ha ha... You also can't beat it too much... just as long as the texture changes and is firm, you should stop and move on to the next step... Otherwise, the cream separates from the milk after some time and I think you will have low-fat milk...
6. Fold the whipped cream into the mixture.
7. Pour into the prepared pan and sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours. I left it much longer as with the last time, it didn't really firm up very much except the surface. I'm not sure if it would help if you add more gelatin. Perhaps some of you can try it out.
If yours turns out like mush as well don't fret... It tastes better than it looks... at least, I think so. The original recipe says it takes a prep time of about 20 minutes and it will be ready in 20 minutes... For me, all in, it took me slightly over an hour. And this doesn't include the cleaning that followed. But again... it was worth it. Good Luck!!
Recipe courtesy of Rhonda Lanterman, downloaded from allrecipes.com.
4 comments:
I must say it was very yummy. To measure out 7gm of gelatin, you would need those digital scales :). Without one, it will all boil down to how good an estimator you are haha..thanks for the slice plus the chewy biscuit. I liked it a lot.. so, you are now officially in my food exchange program list...even if you did say it is not often that you bake :D
Woo Hooo... FOOOOODDDD.... Gimme Gimme Gimme... Anyway... glad you liked it!! :-)
oit how come i dun get any??? *sulk*
7gm of gelatine is about 1/2 tbsp which is not enough for so much cheese and whipped cream. for one of my cheesecake, 250gm cream cheese with 50gm whipped cream, it needed 1.5 tbsp gelatine. go figure.
you dun need to get springform pan, just line the pan with alluminiun foil will do. lift up the cake together with the foil.
Awww.... poor babe... dun sulk... tomorrow kor kor bring for you...
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