Ingredients:
Cake base· 3 cups "GO LEAN CHRUNCH" cereals
· 1/2 cup melted butter
· 1/4 cup Graham cookie crumbs
Cake
· 750g Kunik cheese from "Fromagerie du Domaine de Courbal" or a fresh local cream cheese.
· 2 cups sugar
· 135g powder sugar
· Zests of 2 limes
· 1 bottle (700 ml) carrot juice
· 3 eggs
· 1 cup flour
· 3 parsnips finely diced
· 100g white chocolate chips
Methods:
Cake base
Cake base
· Grossly chop cereals in a culinary robot, add Graham cookie crumbs and melted butter.
· Fill and compress the mix in the bottom of a cake mould.
· Cook until golden, about 15 minutes.
Cake
· Poach the parsnip dices in a syrup composed of 1/2 water and 1/2 sugar. Drain properly.
· In a pan, reduce carrot juice and sugar until you obtain 200 ml.
· Add cheese, powder sugar, lime zests and mix with an electric beater.
· Delicately fold in flour, parsnip and white chocolate chips with a rubber spatula.
· Top the cereal crust previously prepared and cook at 300 degrees until the middle is firm (+/- 40 minutes). Be careful to not overcook. Cake is tastier creamy than very firm.
Comments:
· Serve with a white cheese sorbet available at "Delices des Nations" in Sherbrooke and a couple of caramelized walnuts
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