2 pkgs cream cheese
2 eggs
1/2 cup sugar
1 tsp vanilla
1/2 cup strawberry reduction
Crust:
1 tbsp butter
1/4 cup graham crumbs
1 tbsp brown sugar
Icing:
500ml whipping cream, 36%
2 tbsp lemon juice
1 pkg cream cheese
1 tsp vanilla
1 cup icing sugar
Candied mint leaves:
In a food processor blend all of the ingredients for the filling. I usually blend the cream cheese for 1 minute then add the sugar and process that for another 2 minutes. Add the rest of the ingredients and blend until thoroughly mixed.
I filled the cups about half to three quarters full to keep them small. Bake at 300 degrees for 40 or 30 minutes in the oven after its been turned off. Then remove and let cool at room temperature before putting in the fridge.
Candied mint leaves:
Mint leaves
1 egg white
white sugar
You will need to make the homemade mascarpone, strawberry reduction and mint leaves at least one day before baking.
If you're using the same cupcake tray as me, make sure all of the disks are in the bottom of each cup. For the crust, mix all of the ingredients together in a bowl and put only half a spoonful in the bottom of each cup.
1 egg white
white sugar
You will need to make the homemade mascarpone, strawberry reduction and mint leaves at least one day before baking.
If you're using the same cupcake tray as me, make sure all of the disks are in the bottom of each cup. For the crust, mix all of the ingredients together in a bowl and put only half a spoonful in the bottom of each cup.
In a food processor blend all of the ingredients for the filling. I usually blend the cream cheese for 1 minute then add the sugar and process that for another 2 minutes. Add the rest of the ingredients and blend until thoroughly mixed.
I filled the cups about half to three quarters full to keep them small. Bake at 300 degrees for 40 or 30 minutes in the oven after its been turned off. Then remove and let cool at room temperature before putting in the fridge.
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