No Bake Mojito Cheesecake

Ingredients

200 grams ginger lemon biscuits or
Wheat biscuit with half a teaspoon of ginger powder
80 Gram Cream butter
400 grams Monchou Airy
1 tin condensed milk
150 gram Double creme or (1 part mascarpone and 2 parts whipped cream possibly with sugar)
Grate of 3 limes
1 teaspoon vanilla extract
1 handful of chopped mint leaves
4 tablespoons rum or ronsin alcohol-free Rum

Instructions

The bottom of the baking pan of 24 cm be dressed with baking paper And the edges slightly grease.

Biscuits grinding.

Melting butter, extracting from the fire, adding the biscuits and stirring.

Put the biscuits in the baking pan, divide and press.

Put half an hour in the refrigerator.

Grate the limes.

Chop the mint leaves.

Mix in a separate bowl the double creme or the replacement is stiff And put in the fridge.

Mix the condensed with the Monchou in another bowl.
Then add the grater, vanilla extract, and rum or ronsin alcohol free, and the chopped mint.

Add this mixture to the biscuits. and allow at least 6 hours to stiffen in the refrigerator.

Garnish with what you want (raspberries or pomegranate seeds etc)

Note: Recipe can be made with rum or alcohol-free rum, see the pictures below.

Ronsin Alcohol-free Rum 

Dreadlock Caribbean Rum

Read more

No Bake Irish coffee Cake (can be with whiskey, or whissin alcohol free)

Ingredients

1 Pack of Cafe Noir
100 gram melted butter
6 gelatine leaves
150 ml strong coffee
50 dark brown caster sugar + 2 tablespoons
1 full tablespoon granulated sugar
3 tablespoons whiskey or Whissin
250 ml whipped cream
200 grams Monchou (airy)
200 ml vanilla custard
Mocca beans or nougatine for garnish

Instructions

Crumble the biscuits and stir the melted butter through it.
Divide the mixture over the bottom of a greased spring shape 22 cm
Press the mixture with the convex side of a spoon.
Place the bottom 30 minutes in the refrigerator.

Soak the gelatin several minutes in plenty of cold water,
Until the leaves are supple.
First solve the squeezed gelatin in hot coffee.
And then 50 grams of dark brown caster sugar.

Then add the whiskey. (Whissin) and allow to cool.
Whisk 150 ml whipped cream with 2 tablespoon dark brown caster sugar lobed.

Beat the Monchou with a mixer smooth.
Add the custard and whisk until the mixture is smooth.
Whisk the coffee mixture through and let the monchou mixture lobed.
Fold the whipped cream through.

Divide the mixture over the cake bottom.
Let the cake in the refrigerator 3 hours stiffen.
Then garnish the cake.

Read more

No-Bake red berry cake recipe

Ingredients

500 grams of red berries (please save something for garnishing)
130 grams of Bastogne cake crumbled
70 Gram Cream butter
250 ml milk
2 tubs Monchou soft and airy (2x200 grams)
125 ml condensed milk
375 ml whipped cream
1 Pouch Knock Knock
1 Pack Dr. Oetker beating Pudding vanilla flavor

Instructions

Melt the butter, remove from the heat and stir in the crumbled-melded Bastogne cake.

Put in a baking pan and press and then put a half hour in the refrigerator.

Meanwhile, whisk the whipped cream with the mixer and put in the refrigerator.

Knock in another bowl the pack Dr. Oetker Vanilla Taste on together with the milk.

In another bowl, whisk the condensed milk together with the Monchou.

Then add the two bowls together and whisk, then spatula carefully
The red berries through it.

Fill the very lightly greased baking pan with this, and the whipped cream.
I myself have done some meringue on it as an extra garnish

Leave to cool for 4 hours.

Read more