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raspberry and vanilla, fruit tea in Le Creuset

A baked cheesecake with vanilla and a crisp biscuit base fruity raspberry filling is cooked and served on beautiful dishes mini heart shaped.

I made the recipe for the official website of pots " Le Creuset" . http://www.lecreuset.co.uk/Recipes/Ramekins/Vanilla-and-Raspberry-Cheesecake-with-Raspberry-Sauce/

Because

Le Creuset Cast iron is a material widely used among chefs from around the world, adds a unique flavor to foods.

Because it is an excellent pot because it distributes heat helping to preserve the nutritional quality of food is both vitamins and fatty acids.

This pot does not need to use much liquid or fat for cooking because the design is created so that there is a uniform heat distribution and cooked foods are completely illiquid and thus retain more nutrients.

Another wonderful option is that it keeps the pot long heat and even out the fire. It is also synonymous with saving gas, since it only requires medium-low so that helps with energy conservation.

is vital glazed finish prevents the formation of unhealthy compositions. Can be used on any heat source such as gas, CERAMIC AND INDUCTION.

is Ideal for rice, the fried, stews. The original pots are engraved with his name under the pot and over the top. detail are highly expensive, for example I have in my hand is priced at 15 pounds in Debenhams stores and medium-sized pot to cook every day ranging from 100 pounds ..

Click here for details of the pot. http://www.debenhams.com/webapp/wcs/stores/servlet/prod_10001_10001_331003924145_-1?breadcrumb=Home% 7Etxtle + creuset

The recipe verbatim "Raspberry and vanilla fruit tea in Le Creuset "

Base Ingredients

50 grams (1 ounce and a half or ½ cup) 30g
crumbs 2 tablespoons) butter



Filling 125 g (4 ½ oz or ½ cup) cream cheese
20 g fat (1 ½ tbsp)
powdered sugar 30g (2 tablespoons)
beaten egg 1 teaspoon vanilla extract 1 teaspoon
lemon juice. Header



80 g (3 oz) raspberry

1 tablespoon sugar 1 teaspoon lemon juice 1 teaspoon
corn flour mixed with 2 tablespoons cold water



Oven Instructions: 180 ° C / 350 ° F / Gas 4, preheated fan oven: 160 ° C

To make the base

1. Melt the butter in a small saucepan and add the cookie crumbs.

2. Distributed equally among the dishes and press down firmly, cool in the fridge for 30 minutes. (CAN ALSO BE BAKED)

make the cake

1. together cream cheese, sugar, vanilla and beaten egg. 2. Add on refrigerated bases. 3. In the oven for 25-28 minutes, tops 4. Once the cheese has cooled can be stored with the lids on in the refrigerator until needed.

P o make coverage

1. Heat the sugar, lemon juice, corn flour and water until sugar has dissolved and mixture has thickened.

2. Add raspberries and cook for a few seconds until the fruit is well coated. Turn off heat and cover until needed.

Finally

1. Once the cheese has cooled (this will take approximately one hour), top each with raspberry sauce.

2. Chill until needed and serve with raspberry wine. Delicioso

worth having these pots at home!