Triflies red velvet in cups of cheese cream

6 servings
9 hours

How to make trifles Red velvet in cups with cheese cream? Prepare the products. First thing for a biscuit. Take kefir with a fat content of 2. 5%, it is better if it is warm, get it out of the refrigerator in advance. Take the oil odorless, refined. My dye is special for red velvet, gel, water soluble.

How to make a biscuit? Take a bowl and sift flour into it first, then cocoa and baking powder. By doing this, you will not only remove the possible garbage and break the lumps, but also saturate the products with oxygen, which will make baking more fluffy and airy. At the end, pour in the sugar.

Stir the dry ingredients together with a whisk until well mixed.

Drive an egg into another bowl, pour in the butter and kefir, but not all. Leave a small part.

Add food colouring to the left kefir and mix well. It will turn out a very bright mixture. The amount of food dye may vary depending on the manufacturer and its color. I added a teaspoon, because I already baked with this and I know that with less it turns out not so intense color. I advise you to start with a few drops.

Pour the colored kefir into the liquid ingredients. Stir everything together with a whisk until smooth.

Pour the liquid part into the dry part, it is with this method that no lumps will form in the dough. Stir with a whisk. The dough will turn out like liquid sour cream. Be prepared for the fact that you may need more or less flour - focus on the consistency of the dough. Do not be alarmed by the bright color - the biscuit will darken when baking.

Take the right baking dish. For a trophy, you can use any - round, rectangular, large, small. The biscuit will crumble anyway. I took a pastry ring with a diameter of 20cm, the bottom was made of foil. Pour the dough into the tin. It is not necessary to lubricate it first.

Bake the biscuit in the oven, preheated to 180C. Baking times will depend on the features of your oven, the size of the shape and the thickness of the dough layer. Focus on the appearance of the biscuit, determine the readiness with a toothpick - it will come out dry from the center. My bake for 35 minutes. Release the slightly cooled biscuit from the tin, wrap in cling film and refrigerate for 8 hours.

Make the cream. Take cheese curd, like Violette, Cremette, Almette. Cream with a fat content of 33%. And it's better to take powdered sugar, not sugar. Since the time does not beat for long, the sugar will not have time to dissolve.

How to make a cream? Take a bowl, pour the cream into it, add the cheese and powder. Using a low-rpm mixer, whisk the cream for a few minutes. The main thing is that the products are mixed. It is not necessary to achieve strong pomp.

Remove the biscuit from the fridge and use your hands to crumble to a large crumb. Take 150-200ml cups. Pour a layer of crumbs onto the bottom, deposit the cream cheese on top with a pastry bag. Then pour in another layer of biscuit. And the cream again. I got three layers out.

I deposited the top layer of cream in the form of roses. Garnish the triflas with fresh berries and mint leaves. Remove the dessert for an hour in the fridge for soaking, then serve to the table. Enjoy your meal!