Cheesecake ingredients
Rice pudding
Pedro Ximénez jelly, cherries and nuts
Tip
Cheesecake preparation
Rice pudding
Boil the rice with water and salt for 3 minutes. Wash and drain. Continue cooking it with the milk until tender.
Add the melted topping, mix and set aside in the refrigerator. Gently mix 400 g of rice pudding with 400 g of Quescrem Original and the grated peel of a lime. Keep refrigerated.
Pedro Ximénez jelly, cherries and nuts
Heat the Pedro Ximénez wine and add the gelatine leaves, previously hydrated. Then add the balsamic vinegar and orange marmalade. Keep warm and add the rest of the ingredients. Mix well and pour into silicone molds with a thickness of 5 mm.
Freeze it for better handling.
Cheesecake assembly
Brush a brik pastry sheet with melted butter and sprinkle powdered sugar on top. Place another sheet of brik pastry, brush with butter and sprinkle with powdered sugar.
On the other hand, cut discs of about 8 cm in diameter and bake at 180 °C, until caramelized. Reserve.
In the center of a shallow dish, place a disk of Pedro Ximénez jelly, cherries and nuts. Place three layers of caramelized brik pastry on top, with 2 layers of rice with Quescrem Original and white chocolate.
