L’estate, la mia, fino ad ora è stata: calda, intensa, piena, veloce, aspra, salata, ascoltata, chiacchierata, camminata.
E ancora …
E’ un’estate contadina, fruttatta, decisa, amicale, verde, famigliare e convinta. Molto convinta.
Francese, studiata, assaggiata. Da due, da tre e da quattro persone.
Piena di ricordi, piedi nella sabbia e odori di mare. Di tempo.
Blu e azzurra.
Clicca sulla foto per scaricare la ricetta
Per la cheesecake: questa è una versione senza uova e senza cottura. I cereali possono essere sostituiti con qualsiasi tipo di biscotto, a gusto personale, e la base invece di essere ripassata in forno si lascia raffreddare e rapprendere in frigorifero 30minuti. Tenete conto che i cereali non saranno mai croccanti come i biscotti in quanto assorbono l’umidità del frigo e del dolce. Se vi piace più alta aumentate un po’ le dosi di formaggio e ricotta (300g e 250g), non mettete panna o mascarpone, in estate vogliamo restare leggeri! Il latte di cocco può essere sostituito con il latte di qualsiasi altra origine, soya, mucca etc….
Je Veux d’l’amour, d’la joie, de la bonne humeur, ce n’est pas votre argent qui f’ra mon bonheur, moi j’veux crever la main sur le coeur papalapapapala allons ensemble, découvrir ma liberté, oubliez donc tous vos clichés, bienvenue dans ma réalité…(…)
My summer so far is : hot, intense, full, fast, salty, sharp, full of words, walking and listening.
And it’s a summer of farming, fruits, green colors, friends, family’s gathering, strong and persuaded.
It’s also french, of studing, of savouring. With two, three and four people. Full of memories, feets under golden sable and smell of sea-life.
No-Bake Coconut Cheesecake with Cherry topping
24cm round baking tray
80g of unsalted butter, melted
1 cup (250g) graham cracker crumbs or cereals crumbs
200g of cream cheese, at room temperature
200g of light ricotta cheese, at room temperature
200g of Greek Yogurt
80g of Icing sugar
1 glass of canned Coconut milk
3 (12g) gelatin leaves
1 teaspoon vanilla extract
for the topping
1 cup of Cherries
2 Tablespoon of water and 2 of Sugar
1/2 Tablespoon of corn starch
1. In a small bowl, mix together butter melted and graham crumbs until moistened. Press crumbs into the baking tray already coverd with a round piece of baking paper. Let cool in the fridge for 30 minutes of bake in the oven at 200° for 5 to 8 minutes.
2. In the bowl, beat cream cheese, yogurt, ricotta, icing sugar until combined and smooth. Bring the coconut milk to boil and add the gelatin leaves without breaking the leaves, gently to make them melt. Once done, slowly drizzle the coconut milk and vanilla extract to the cream cheese, continuing to scrape down the sides until the mixture is very smooth.
Pour cheesecake mixture evenly over top of crusts. Refrigerate for 4-6 hours to all night.
The day after, the topping
3. Mix and mash the cherries and in a pan, stir in water, sugar and gently the corn starch melted in the water. Bring to boil to a low heat and stop when reached the wanted thickness. Leave it cool.
Then top the coconut cheesecake
p.s: you can substitute the coconut with soya milk, rice milk or other milk you like!
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