Recipe for a cake with cold brignon or nectarine and cheese – Eva Arginiano


Eva Arginiano teaches us how to make a cake from cold brignon or white nectarine and cheese. Very refreshing dessert, perfect for any special occasion.

Ingredients (6 people):

  • 5 white nectarines / kidneys
  • 100 g biscuits
  • 50 g of melted butter
  • 200 g Spread cheese
  • 100 ml of liquid cream
  • 1 tablespoon sugar
  • 4 gelatin sheets
  • 1 Greek yogurt
  • 1 var
  • mint leaves

Preparation of the recipe for cold juniper and cheese:

Peel 4 kidneys, cut and cook for 8 minutes in a saucepan with a splash of water. Drain, transfer to a blender cup, add juice of half a lime and a little heat. Mix with an electric mixer and save the puree.

Chop the cookies and place them in the mortar. Pass them until reduced to a powder and put them in a bowl. Add the melted butter and mix well. Cover the bottom of a removable bottom tray with a mixture of cookies. Enter in Refrigerator until it hardens.

Heat the cream in a saucepan. Hydrate the gelatin sheets in water. Add the hydrated gelatin to the casserole and dissolve well. Add spread cheese and stir until well integrated. It also includes yoghurt and sugar and stir. Add everything to the bowl crushed kidneys, mixed and pour everything into a removable form.

Place the cake in the refrigerator and hold until firm (approximately for 4 hours). Serve and decorate the cake with a few slices of brignon and a few mint leaves.


This type of cakes are very refreshing. Today we used brignons, but they are also delicious if you prepare them with peaches or mangoes.

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