- 4 lemons juice and zested
- 4 limes juiced and zested
- 300g white chocolate
- 12 leaves gelatine
- 1200ml double cream
- 300g mascarpone
- 200g icing sugar
- 420ml lemon cello
White chocolate and lemon cello cheesecake
peter Jackson
9th November 2011
White chocolate and lemon cello cheesecake
reduce the juices and zests to 150ml add gelatine
Melt the white chocolate
Blend the mascarpone ...
Ingredients
Method
reduce the juices and zests to 150ml add gelatine
Melt the white chocolate
Blend the mascarpone and icing sugar whip the cream to ribbon stages fold together and add the white chocolate the lemon and lime mix and lemon cello and set in moulds
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