Apple jelly with cheese custard

APPLE JELLY WITH CHEESE CUSTARD

Ingredients for apple jelly

2 kg of apples of various kinds

1 / 2 cup sugar 
20 g. cinnamon

1 teaspoon crushed cloves

1 cup chopped nuts

Ingredients for cheese custard

250 grams of whipping cream 30-35% fat

50 g. powdered sugar

250 grams of yoghurt

250 g Philadelphia cream cheese

40 g. grated gelatin Knox

Ingredients for the basis of the dessert

150 g. petit beurre biscuits of any other biscuits you like.

Ingredients for the decoration

100 g. brown chocolate for cooking

2 tablespoons cherry jam or strawberry jam

Some cinnamon

Instructions

Apple jelly

Peel the apples and cut each into 4-5 pieces.

Put the apples in a saucepan. Add half a cup of sugar and two cups of water.

Cook the apples until soft.

Instead of making the apple compote you can use applesauce ready from the super market.

Taste the apple compote to see if the sugar is enough. If you prefer the dessert sweeter put more.

The apples differ in flavor.

Some of them are sweet and some sour.

If your apples are sour add sugar to fix the flavor.

Remove the apple compote from the heat and leave it aside to cool slightly.

Wash the nuts. Strain them and dry them with kitchen napkin.

Put the nuts in a blender and cut them in small pieces.

Put the pieces in a small bowl and leave them aside for later use.

Mash the apple compote in food processor.

Put the mashed apples in a bowl.

Put in a small coffee pot one cup of cold water and pour in 50 g. of gelatin.

Wait for five minutes the gelatin to swell.

Mix gently the gelatin with a whisk.

Put the pot with the gelatin over very low heat and stir with whisk until it dissolves.

Pour gelatin into the bowl with the compote.

Add the walnuts and mix.

Basis

Use a Pyrex glass with dimensions 24CH36CH6 centimeters.

Place into the Pyrex a layer of petit beurre biscuits, one next to another.

You should not put any liquid on them, because they will absorb the liquid from the apple jelly.

Spread the jelly over the cookies in a uniform layer.

Put the Pyrex with the jelly in the refrigerator and wait until it thickens slightly.

Remove the dessert from the refrigerator.

Rub a black cooking chocolate with a tomato grater on the apple jelly.

Cover the baking dish with foil and put in the fridge again.

Cheese custard

Pour in the bowl of the mixer 250 ml of whipping cream with 30 or 35% fat.

Beat it at low speed for a few minutes and add the icing sugar.

Continue beating until the cream starts to thicken.

Add 250 g cream cheese slowly with a spoon.

Last add the yoghurt.

Beat all the ingredients together for 3 minutes.

Taste the custard. If you want more sugar, add as needed.

Remove the jelly from the fridge.

Spread the cheese custard over the jelly evenly.

Put some cherry jam or strawberry jam over the white custard.

Make with syrup any shapes with you like..

Sprinkle the top with little cinnamon for flavor.

Cover again with foil and put it in the fridge.

Leave it to cool for three hours to stabilize.