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Mini cheese dessert in shot glasses
I can sum up this dessert in one word: divine! One isn’t enough, and neither are two…or three.
These freeze really well if you want to make them in advance. Don’t forget to make a lot, they get devoured quickly. You won’t believe what a delight it is to eat them.
Makes 14 small cups
Ingredients:
Crumbs:
50 grams butter
80 grams flour (1/2 cup + 1 Tbsp)
1 Tbsp sugar
1 tsp vanilla extract
Cheese cream:
300 grams 9% soft white cheese
100 grams sugar (1/2 cup)
1 tsp vanilla extract
120 ml whipping cream (1/2 cup)
Preparation:
1. To prepare the crust: Cut the butter into small cubes and place in a mixer with the other ingredients. Mix until you get a coarse crumb consistency. Stop and collect into a ball.
2. Preheat an oven to 180°C.
3. Flatten the dough into the bottom of the pan and bake until golden, for around 20 minutes. Let cool.
4. To prepare the cheese mixture: In a bowl, mix the cheese, sugar, and vanilla extract. Whip the cream into a stable cream and add the cheese mixture to the mixer and fold into the whipped cream.
5. Fill a piping bag and pipe into the cups up to 3/4 full.
*6. Crumble the crust and place a tsp of the crumbs over the cheese mixture. Refrigerate for a few hours.
Good to know…
You can these up to a week in advance and keep in the freezer. Remove from the freezer about two hours before serving.
