Ingredients
Ingredients:
(2 glass containers 200 cc) [.845350567546075 cups or roughly 4/5 cup]
120 g cream cheese (4.2 oz)
10 g gelatin (0.4 oz)
50 cc water (3.38 tablespoons)
50 g milk (1.75 oz)
45 g sugar (1.6 oz)
Juice of ¼ of a lemon
170 cc fresh cream (3/4 cup)
2 strawberries
50 g sugar (1.75 oz)
1 tablespoon water
100 cc fresh cream (1/2 cup)
8 g sugar (0.3 oz)
Splash of vanilla extract
Preparation
What you do first: -soak gelatin in water for 15 minutes -put cream cheese in a bowl to soften -remove the stems from the strawberries, wash, and pat dry
Mix milk and sugar in the pot, bring to a boil. Remove from heat and add gelatin until melted.
In a bowl, add the cream. Rest the bowl on a bowl with ice water in it for 6 minutes.
Add the cream cheese to step 2 and mix. Add lemon juice and add to step 1.
Before it settles, fill the glass containers with the mixture and chill in the refrigerator.
Now, to make the caramel-coated strawberries (refer to Point!). Mix the sugar and a tablespoon of water in a pot over heat. When it caramelizes and changes color, add more water.
Coat the strawberries thoroughly and evenly; place standing in a cup or container and refrigerate.*
Once chilled, heat the bottom of the cup (step 6) by placing it in a deep bowl of hot water. Slip it from the cup and place it on a plate.
In a bowl, mix cream, sugar, and vanilla extract, and place over a bowl of ice water. Let stand for 6 minutes. Pour over the cheesecake and top with the strawberry.
*Using a bamboo skewer pushed into the strawberry, coat the strawberry thoroughly with caramel. It is easiest when this is done while tipping the pot.
