无烘焙浆果芝士蛋糕

香草奶油芝士慕斯

奶油芝士350克
奶油145克
糖83克
鸡蛋62克
蛋黄35克
明胶片5克（冰水浸软）
牛奶40克
香草精5克

糖渍浆果

新鲜草莓80克
新鲜覆盆子50克
新鲜蓝莓30克
覆盆子果肉200克
糖15克

杏仁酥饼碎

杏仁碎60克
蔗糖40克
糖20克
牛油60克（冷藏切块）
面粉60克
盐2克

做法

1. 准备奶油芝士慕斯：用电动搅拌器把奶油芝士搅打至柔滑，加入奶油搅拌均匀。
2. 把糖、鸡蛋和蛋黄放进一个搅拌碗，隔水加热并搅拌至83°C。用搅拌器搅打至温度降低至约35°C待用。
3. 把泡好的明胶片和牛奶及香草精一起放进微波炉加热至融化，倒进鸡蛋混合物中，用低速搅拌均匀。
4. 少量多次加入奶油芝士混合物拌匀，倒进小玻璃罐中，冷藏3小时或冷冻40分钟。
5. 准备糖渍浆果：把覆盆子果肉和糖煮滚，关火后加入剩余浆果，冷藏待用。
6. 准备杏仁酥饼碎：把所有材料用电动搅拌器拌匀，均匀铺平在铺好烘焙纸的烤盘上，用160°C烤15分钟至金黄色，晾凉。
7. 把糖渍浆果铺在奶油芝士慕斯上，再撒上适量杏仁酥饼碎，缀以少许糖粉，冷藏后享用即可。

Non-bake Berry Cheese Cake

Vanilla Cream Cheese Mousse

350g cream cheese
145g cream
83g sugar
62g egg
35g egg yolk
5g gelatine sheet (soak in ice water)
40g milk
5g vanilla extract

Fruit Compote

80g fresh strawberry
50g fresh raspberry
30g fresh blueberry
200g raspberry puree
15g sugar

Almond Crumble

60g ground almond
40g brown sugar
20g sugar
60g butter (cold and cube)
60g flour
2g salt

Method

1. Prepapre cheese cream mousse: In an electrical mixer with a paddle attachment, cream cream cheese till soft and lump free, slowly add in the liquid cream to form a homogeneous mixture.
2. Add sugar, egg and egg yolk in a mixing bowl, stir-cook over a bain marie till 83°C. Whisk at high speed till temperature drops to approx.35°C. Set aside.
3. Melt socked gelatin with milk and vanilla extract in microwave. Add it into egg mixture and whisk at low speed.
4. Add in cream cheese mixture in a few additions to achieve a homogenous mixture. Pour into small jar and set in chiller for 3hrs or freezer for 40min.
5. Prepare fruit compote: Bring raspberry puree and sugar to a boil. Remove from heat and add in all berries. Set in chiller.
6. Prepare almond crumble: In an electrical mixer with a paddle attachment, mix all the ingredients together till you achieve a crumble texture.Spread on a lined baking tray and bake at 160°C for approx.15min till nicely browned. Leave to cool.
7. Spoon red fruit compote over cheese mousse and top with almond crumble, dust with some icing sugar and serve chilled.