Ingredients
-
180 g Butter
-
110 g White sugar
-
220 g All-Purpose Flour
-
50 g Cashew, ground
-
250 g Cream Cheese
-
40 g White sugar
-
½ tsp McCormick Vanilla Flavoring
-
70 g Clara Olé Guava Jelly
-
1 drop McCormick Red Food Coloring
-
50 g Tulip White Chocolate Compound, melted
-
120 g Heavy Cream, soft peak
-
250 g Cream Cheese
-
50 g White sugar
-
½ tsp McCormick Vanilla Flavoring
-
1 drop McCormick Red Food Coloring
-
50 g Tulip White Chocolate Compound, melted
-
120 g Heavy Cream, soft peak
-
200 g Clara Olé Guava Jelly
-
70 g Clara Olé Mango Jam
-
40 g Water, hot
-
5 g Lime Juice
-
1 drop McCormick Red Food Coloring
Directions
Steps
|
1
Done
|
Cookie CrumbleMix 180g butter, 110g white sugar, 220g all purpose flour, 50g cashew, ground, in a mixer until it forms into a dough like structure. |
|
2
Done
|
Let it cool and place in chiller. |
|
3
Done
|
Pink Guava CheesecakeIn a medium bowl, mix cream cheese and white sugar. Dissolve sugar while mixing. |
|
4
Done
|
Pour in Clara Ole Guava Jelly, McCormick Red Food Color and McCormick Vanilla Flavor. Blend well. |
|
5
Done
|
Fold in melted Tulip White Chocolate Compound and soft peak heavy cream. |
|
6
Done
|
Place in a container and chill overnight. |
|
7
Done
|
Mango Guava CoulisMix Clara Ole Guava Jelly and Clara Ole Mango Jam. |
|
8
Done
|
Add Hot water to dilute. |
|
9
Done
|
Pour in lime juice and McCormick Red Food Color. |
|
10
Done
|
Bled well and set aside. |
|
11
Done
|
ProcedureAssemble in a plate de constructively. |
