White Chocolate Raspberry Coffee Creamer

Are you ready to add some decadence to your morning coffee? Say hello to the heavenly White Chocolate Raspberry Coffee Creamer! This rich and creamy delight will transform your ordinary coffee into a luxurious treat. Plus, it’s incredibly easy to make. Let’s dive in and discover how you can create this irresistible creation.

White Chocolate Raspberry Coffee Creamer
White Chocolate Raspberry Coffee Creamer

Creating the Cookie Base

To begin our journey to coffee creamer bliss, we need to prepare the cookie base for our cheesecakes. Start by chopping 30g of almonds. You can use a food processor for convenience, ensuring a perfect texture. Adding nuts to the mix will bring a delightful crunch and nutty flavor to your cakes.

Next, let’s crush 110g of digestive cookies for the base. A simple method involves using a plastic bag and a trusty rolling pin. Crush the cookies finely until they resemble a sandy texture. Now, add the chopped almonds to the crushed cookies and mix them well.

Instead of melted butter, we’ll use melted white chocolate for this recipe. Add 3 tablespoons of milk and mix again until the texture resembles wet sand. Divide the mixture equally into 6 mini round molds, with each mold weighing approximately 38-40g. For a smooth surface, press and flatten the mixture gently with a small spoon. Place the molds in the fridge for 20 minutes while we prepare the cream cheese.

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Preparing the Cream Cheese

Let’s begin by melting 150g of white chocolate using a microwave. Set the microwave power to medium-low (400-500W) and stir the chocolate every 20-25 seconds. It should take roughly 3-4 cycles to melt the chocolate completely. Once melted, add 50g of warm heavy cream and mix well.

Next, ensure that your cream cheese is at room temperature. Soften it by microwaving it for about 8-10 seconds. This step helps prevent lumps, as cream cheese can be prone to clumping. Add the white chocolate mixture into the cream cheese and combine them well.

Now, it’s time to whip 160g of cold heavy cream (without sugar) to soft peaks. Gently fold the whipped cream into the cream cheese mixture, ensuring a light and airy consistency. To make the process neater and easier, you can use a piping bag to transfer the cream into the cake molds. Divide the mixture equally among the molds, tapping them lightly to break any large air bubbles and flatten the surfaces slightly. Allow them to set in the fridge for 1 hour.

Creating the Raspberry Jelly

While the cheesecakes are chilling, let’s cook 150g of raspberries (fresh or frozen) to make the tantalizing raspberry jelly. Add 30g of sugar and 1 tablespoon (15ml) of lemon juice to the raspberries and stir them over medium heat. Once the mixture is smooth, sieve it to remove the seeds. Be gentle during this process, ensuring the raspberry juice remains translucent.

Next, melt 6g of bloomed gelatin (either in sheet or powder form). Add 2 tablespoons of water and microwave the mixture for 10 seconds until the gelatin is fully melted. Mix the gelatin with the raspberry juice, transferring it to a cup for easy pouring into the cake molds.

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Before we finish, add some raspberries and blueberries on top of the cheesecakes in the molds. Pour a thin layer of raspberry jelly over the fruits. Return the molds to the fridge for another 3 hours to let them set.

Time to Enjoy!

Now comes the moment we’ve been waiting for! Use a hot towel to remove the cake molds, ensuring a clean and polished appearance. Take a moment to fix any imperfections. Finally, it’s time to indulge in a piece of this super smooth, sweet, and tangy raspberry cheesecake.

So, why not treat yourself to this delightful creation? Make your mornings extraordinary with the White Chocolate Raspberry Coffee Creamer from Marmalade Cafe. Your taste buds will thank you.

See you next time for more delectable treats and culinary adventures!

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