Strawberry cheesecake and Mustard sauce Ingredients and Procedure

Strawberry cheesecake

Ingredients for 8 people (23cm diameter removable ring shape):

Base:

200g cornstarch biscuit

2/3 cup toasted pecans

100g (1/2 cup) brown sugar

120g melted unsalted butter

Strawberry syrup:

750g strawberries

100g (1/2 cup) sugar

70g (1/3 cup) lemon juice

2 1/2 spoon cornstarch soup

Filling:

900g cream cheese

120g (1/2 cup) condensed milk

2/3 cup strawberry syrup

100g (1/2 cup) sugar

3 tablespoons powdered sugar

1 tablespoon lemon juice

1/2 spoon vanilla extract soup

12g flavorless powdered gelatin

Finish:

240ml ice cream

3 strawberries

Procedures to prepare it:

Remove the cream cheese from the refrigerator at room temperature. Mix the syrup ingredients well in a blender. Place in a pan and as soon as it boils, turn the heat down and cook for approximately 20 minutes, stirring occasionally, until it halves. Allow to cool. Roast pecans for 7 minutes. Remove from the oven and beat the processor / blender together with the cookies until the mixture is like a flour. Then add the sugar and melted butter and beat until smooth. Put this mixture in the pan and press it tightly on the sides and bottom. Bake for 10 minutes in an oven preheated to 180C degrees, remove and let cool.

Place 3 tablespoons of water in the powdered gelatin, stir, wait 2 min and put 5 sec in the microwave. DO NOT BOIL. Reserve. (If it is lumpy, pass it through the sieve). Place the cream cheese (very important when it is at room temperature) in the mixer with the sugar and beat. Add condensed milk and powdered sugar and beat. Add the lemon juice and 2/3 cup of the syrup (already cold).

Add the already dissolved and cold gelatine. Beat until incorporated. Turn this mixture over the pre-roasted and cold base. Take the refrigerator for at least 3 hours before serving. When decorating, turn the remaining syrup (at room temperature) on top of the pie and smooth. Beat the whipped cream with 2 sugar scoops and apply with a pitanga spout making a drawing on top of the syrup. Decorate strawberries. Freeze 3 hours before serving

Mustard sauce, catupiry cheese, and champagne

Ingredients for 5 people:

500g papardelle

500g medium pink prawns already cleaned (approx. 25 units)

3 crushed garlic cloves

220ml champagne brut (or sparkling dry)

G 250g catupiry cheese

480ml (2 cups) fresh cream

1/4 cup + 2 tablespoons yellow mustard soup

2/3 cup (75g) fine grated Parmesan cheese

salt and pepper to taste

chopped parsley

mustard grains (optional)

Procedures to prepare it:

Place a pot of boiling water (for the pasta). Place a drizzle of olive oil in a very hot pan over high heat and fry the prawns for two minutes on each side, frying little by little. Add salt and pepper as you fry. Together with the last prawns, add the garlic and mix well. Remove the shrimp from the pan, lower the heat, and add the chamoagne. Deglaze the pan (scrape the bottom of the pan with a spoon). Do not let the champagne dry, as soon as it boils put the catupiry cheese and stir. Add all the mustard and the cream. Stir to incorporate. Place the Parmesan cheese and stir until melted (2 minutes). Set the salt and pepper (be careful because the cheese is salty).

Place the pasta to cook according to the packaging. Return the prawns with the juice that has formed to the pan and leave on the very low heat for 2 minutes for the shrimp to finish cooking and the sauce to be hot. Turn off the fire. (The sauce should not be too thick. If it is, add some of the pasta cooking water when serving). When the pasta is ready, drain and turn over the pan with the sauce. Mix well and sprinkle with parsley and mustard seeds. Serve immediately. You can do with the yellow mustard that you like best. You can put cream in a box instead of the fresh one.