Cross ❌ stitch pattern

 

Cross ❌ stitch pattern

 

Cross ❌ stitch pattern

 

Cross ❌ stitch pattern

 

Cross ❌ stitch pattern

 

Emerald Kiwi Cheesecake Bars with Crystal Coating

 

Ingredients

For the Graham Crust:

1.25 cups graham cracker crumbs

1/4 cup unsalted butter, melted

1 tbsp granulated sugar

For the Kiwi Cheesecake Layer:

12 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream, room temperature

2 large eggs

1 tsp vanilla extract

2 drops green gel food coloring

For the Emerald Kiwi Compote:

1.5 cups fresh kiwis, peeled and finely diced

3 tbsp granulated sugar

1 tsp lime juice

1 tsp cornstarch mixed with 1 tbsp cold water

For the Crystal Coating:

3/4 cup granulated sugar

1/3 cup water

1 tbsp light corn syrup

1.5 tsp powdered gelatin

2 tbsp cold water

For Garnish:

1 kiwi, peeled and sliced into thin half-moons

Directions

Preheat the oven to 325°F (160°C). Line an 8x8-inch

baking pan with parchment paper, leaving an overhang

on the sides. In a medium bowl, mix the graham cracker

crumbs, melted butter, and 1 tablespoon of sugar until

the mixture resembles wet sand. Press firmly into an

even layer at the bottom of the pan and bake for 8

minutes. Let cool.

In a large bowl, beat the softened cream cheese and 1/2

cup of sugar until completely smooth. Add the sour

cream, vanilla extract, and green gel food coloring,

mixing until the color is uniform. Add the eggs one at a

time, mixing on low speed just until combined to avoid

creating air bubbles. Pour the batter over the cooled

crust.

Bake the cheesecake for 30 to 35 minutes until the edges

are set but the center still jiggles slightly. Remove from

the oven and let cool to room temperature, then transfer

to the refrigerator to chill for at least 3 hours.

While the cheesecake chills, prepare the compote.

Combine the diced kiwis, 3 tablespoons of sugar, and

lime juice in a small saucepan over medium heat. Cook

for 5 minutes until the kiwis soften. Stir in the cornstarch

slurry and simmer for 1 minute until thickened and clear.

Remove from heat and let cool completely. Once cool,

spread the emerald compote evenly over the chilled

cheesecake layer, then return the pan to the freezer for 1

hour to set firmly.

For the crystal coating, bloom the gelatin in 2

tablespoons of cold water for 5 minutes. In a small

saucepan, bring the sugar, water, and corn syrup to a

gentle boil, stirring until the sugar dissolves. Remove

from heat, add the bloomed gelatin, and stir until

completely melted. Let the glaze cool until it is just warm

to the touch but still liquid, around 95°F (35°C).

Use the parchment paper overhang to lift the chilled

cheesecake out of the pan and place it on a cutting

board. Use a sharp knife dipped in hot water to slice the

cheesecake into 8 rectangular bars. Place the bars

slightly apart on a wire rack over a baking sheet. Slowly

spoon the clear crystal coating over each bar, ensuring

the kiwi compote layer is fully sealed under a glossy

shell. Top each bar with a fresh kiwi half-moon before

the glaze sets completely. Chill in the refrigerator for 20

minutes before serving.

Pistachio Raspberry Layered Dessert Cubes

 

Ingredients

For the Pistachio Mousse Layer:

1/2 cup raw shelled pistachios, finely ground into paste

4 oz cream cheese, softened

1/3 cup powdered sugar

1/2 cup heavy cream, chilled

1.5 tsp powdered gelatin

2 tbsp cold water

For the Raspberry Compote Layer:

1.5 cups fresh raspberries

3 tbsp granulated sugar

1 tsp lemon juice

1.5 tsp powdered gelatin

2 tbsp cold water

For the White Chocolate Layer:

4 oz white chocolate, finely chopped

1/4 cup whole milk

1/2 cup heavy cream, chilled

1 tsp powdered gelatin

2 tbsp cold water

For Garnish:

1 tbsp toasted pistachios, chopped

6 fresh raspberries

Directions

Prepare the raspberry layer first. Bloom 1.5 teaspoons of

gelatin in 2 tablespoons of cold water for 5 minutes. In a

small saucepan over medium heat, combine the

raspberries, granulated sugar, and lemon juice. Cook for

5 minutes, mashing the berries with a spoon. Remove

from heat, press through a fine-mesh sieve to remove

seeds, and stir in the bloomed gelatin until dissolved.

Pour the mixture evenly into the bottom of six 2-inch

silicone cube molds. Freeze for 45 minutes until set.

For the white chocolate layer, bloom 1 teaspoon of

gelatin in 2 tablespoons of cold water. Heat the whole

milk in a small saucepan until simmering, remove from

heat, and stir in the bloomed gelatin until dissolved. Pour

the hot milk over the chopped white chocolate, letting it

sit for 1 minute before whisking smooth. Let cool to

room temperature. Whip 1/2 cup of chilled heavy cream

to medium peaks, then gently fold it into the cooled white

chocolate mixture. Pipe this layer carefully over the

frozen raspberry layer in the molds. Return to the freezer

for 45 minutes.

For the pistachio mousse layer, bloom 1.5 teaspoons of

gelatin in 2 tablespoons of cold water, then melt it in the

microwave for 10 seconds. In a medium bowl, beat the

softened cream cheese, powdered sugar, and homemade

pistachio paste until smooth and uniform. In a separate

bowl, whip the remaining 1/2 cup of heavy cream to

medium peaks. Fold the whipped cream into the

pistachio mixture, then quickly and thoroughly fold in the

melted gelatin.

Pipe the pistachio mousse into the cube molds, filling

them to the top over the set white chocolate layer.

Smooth the surfaces completely flat with an offset

spatula. Place the molds in the freezer for at least 6

hours until frozen completely solid.

Unmold the frozen multi-layered cubes carefully while

they are rock solid and place them right side up onto a

serving platter, revealing the sharp, colorful layers.

Garnish the top of each pistachio layer with a sprinkle of

finely chopped toasted pistachios and a single fresh

raspberry. Allow the dessert cubes to thaw completely in

the refrigerator for 1.5 to 2 hours before serving.