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<\/a><\/div>\nRecipe for a 24cm diameter mould:<\/b><\/h2>\n
Base: <\/b><\/p>\n Cream: <\/b><\/p>\n <\/p>\n<\/div>\n <\/p>\n Mix finely with melted butter and vergeoise.<\/p>\n <\/p>\n <\/p>\n Pour in the cookie base.<\/p>\n Spread on the bottom and the edge.<\/p>\n <\/p>\n Pour in the cream cheese, sugar (15g), melted white chocolate, liquid vanilla and the inside of the pod, and the zest of the half lemon. Mix with the leaf of your robot or with a spatula.<\/p>\n Melt the agar-agar, with the 25g of water and the 15g of cream.<\/p>\n Bring to a boil while stirring.<\/p>\n <\/p>\n Immediately pour into the cream cheese and mix again very thoroughly. Scrape the bottom of the pan well with a marysee to collect everything.<\/p>\n Whip the 300g of whole cream into a very firm whipped cream.<\/p>\n Add to the cream cheese mixture and mix without letting it fall apart, like a white chocolate mousse.<\/p>\n And There you go !<\/p>\n Pour into the pan on top of the batter.<\/p>\n Spread carefully. Chill for at least 4 hours, or better yet, overnight.<\/p>\n <\/p>\n <\/p>\n <\/p>\n Add a tablespoon of sugar.<\/p>\n Cook over low heat.<\/p>\n The whole thing should boil gently.<\/p>\n <\/p>\n <\/p>\n\n
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Instructions: <\/h2>\n
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