Peanut Frosties Corners

Name: Peanut Frosties Corners
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 7-10 Tbsp some + 100 g butter; 2 TABLESPOONS Peanut cream; 150 g sweetened corn flakes; 2 sheets white gelatine; 400 g Double cream cheese; 7-10 Tbsp juice of 1/2 lemon; 50 g Sugar; 200 g Whipped cream; 3 TABLESPOONS redcurrant jelly; 150 g Currants; 1 large freezer bag

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

7-10 Tbsp some + 100 g butter
2 TABLESPOONS Peanut cream
150 g sweetened corn flakes
2 sheets white gelatine
400 g Double cream cheese
7-10 Tbsp juice of 1/2 lemon
50 g Sugar
200 g Whipped cream
3 TABLESPOONS redcurrant jelly
150 g Currants
1 large freezer bag

Directions

1
Grease a tart mould with lifting base (11 x 35 cm; alternatively round, 24 cm Ø). Heat 100 g butter and peanut cream slightly while stirring. Pour the flakes into a freezer bag and crumble them roughly.
2
Mix with the peanut butter. Press into the mould to form a base, forming a small rim. Chill for about 1 hour.
3
Soak gelatine in cold water. Mix cream cheese, lemon juice, sugar and approx. 1⁄3 cream. Squeeze the gelatine and dissolve at very low heat. First stir 2 tablespoons of cream cheese cream into the gelatine, then stir the gelatine mixture into the rest of the cream cheese cream.
4
Whip the rest of the cream until stiff and fold into the cream. Spread loosely on the flakes base.
5
Warm the jelly. Wash the berries, remove the panicles with a fork and mix into the jelly. Place the jelly berries in patches on the cream cheese and whisk gently with a fork. Chill for at least 4 hours.
6
Carefully remove the cake from the tin and cut it into pieces.