Summer Fruit Icebox Cake
Ingredients: Peach flesh, Sugar, Lemon juice, Blueberry, Sugar · 720 min cook time · 842kcal · ~₩13,670
Ingredients
150g Peach flesh, 14g Sugar, 5g Lemon juice, 150g Blueberry, 23g Sugar, 7g Lemon juice, 5g Cornstarch, 12g Water, 150g Mango flesh, 5g Sugar, 5g Lemon juice, 30g Warm milk, 2g Earl Grey powder, 80g Milk, 5g Sugar, 2g Vanilla extract, 240g Cream cheese, 60g Sugar, 1g Salt, 4g Vanilla extract, 8g Lemon juice, 125g Greek yogurt, 360g Cold whipping cream, 18개 Biscuits
Instructions
1. Peel the peach.
2. Cut the peach into slices and then into small cubes.
3. Peel the mango.
4. Cut the mango into slices and then into small cubes.
5. Grind 50g of mango with a blender and make puree.
6. Add sugar and lemon juice to the diced peach.
7. Microwave for about 1 minute and 30 seconds.
8. Microwave for about 40 seconds.
9. Cool it in the refrigerator.
10. Add sugar and lemon juice to the blueberries.
11. Microwave for about 1 minute and 30 seconds.
12. Add cornstarch and water to the blueberries.
13. Microwave for about 1 minute.
14. Cool it in the refrigerator.
15. Add sugar and lemon juice to the diced mango.
16. Put it in the refrigerator.
17. Add Earl Grey powder to warm milk. (More than 10 minutes)
18. Cool it in the refrigerator.
19. Add milk, sugar, and vanilla extract to a bowl.
20. Put it in the refrigerator.
21. Add cream cheese, sugar, salt, vanilla extract, and lemon juice to a bowl and mix with a hand mixer.
22. Add Greek yogurt and mix with a hand mixer.
23. Add cold whipping cream and mix with a hand mixer.
24. Divide the cream into three 250g, 260g, and 270g.
25. Add mango puree to 250g of cream base and mix.
26. Dip biscuits in milk and place them in the mold.
27. Spread the mango cream on top of the biscuits.
28. Add diced mango on top of the cream.
29. Spread the mango cream on top of the diced mango.
30. Dip biscuits in milk and place them on top of the cream.
31. Spread the mango cream on top of the biscuits.
32. Strain the peach compote syrup.
33. Add peach compote syrup and Earl Grey milk to 260g of cream base and mix.
34. Dip biscuits in milk and place them in the mold.
35. Spread the peach cream on top of the biscuits.
36. Add diced peach on top of the cream.
37. Spread the peach cream on top of the diced peach.
38. Dip biscuits in milk and place them on top of the cream.
39. Spread the peach cream on top of the biscuits.
40. Add lemon zest and lemon juice to 270g of cream base and mix.
41. Dip biscuits in milk and place them in the mold.
42. Spread the lemon cream on top of the biscuits.
43. Add blueberry compote on top of the cream.
44. Spread the lemon cream on top of the blueberry compote.
45. Dip biscuits in milk and place them on top of the cream.
46. Spread the lemon cream on top of the biscuits.
47. Add blueberry compote on top of the cream.
48. Spread the lemon cream on top of the blueberry compote.
49. Cover or wrap and refrigerate for at least 8 hours, if possible 12 hours.
50. Decorate with fresh fruits and mint leaves.
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