Ingredients
455 g Water
300 g Quescrem Natural cream cheese
60 g Skimmed milk powder
90 g Sugar
90 g Glucose powder
5 g Ice cream neutral
Tip:
Keeping the same proportions of ingredients, Quescrem Natural can be substituted by other Quescrem varieties such as Quescrem 0% Lactose Cream Cheese specifically for lactose intolerant people, Quescrem Light Cream Cheese with a lower percentage of fat or Quescrem Bio Natural Cream Cheese with ingredients from organic farming.
Preparation
1
Put the water, skim milk powder and glucose in a saucepan. Heat to 45º C, then add the sugar mixed with the neutral. Cook the mixture to 85º.
2
Place the mixture at low temperature until it reaches +4º. Add Quescrem Natural and emulsify. Allow the mixture to mature for 6 hours at +4º C. Butter.
3
Pour into buckets and cool to -40º C until completely frozen. Store at -20º.
4
Add a few pieces of crumble once it is out of the buttercream maker and mix.
Presentation
A topping or syrup of berries or other fruit can be added at the same time as the cookie.
