Delicious Recipes: Caramel Cup with Labneh Cheese
Break the biscuits into large pieces and divide them into 5-6 cups. Pour the milk and pudding mix into a saucepan and cook over medium heat, stirring constantly. Once it starts to boil, reduce the heat and continue stirring for another 2-3 minutes.
- 7-8 cocoa biscuits
- 1 sachet of Dr. Oetker Chocolate Pudding
- 3 cups of milk
- 3 tablespoons of powdered sugar
- 1 glass of milk
- 2 tablespoons Dr. Oetker Corn Starch
- Half a glass of milk
- 1 egg yolk
- 1 sachet of Dr. Oetker Sugared Vanilla
- 1 cup of 35% fat cream
- 180 g labneh cheese
- 30 g dark chocolate
- 1. Preparing the pudding: Break the biscuits into large pieces and divide them among 5-6 cups.
- 2. Pour the milk and pudding mix into a saucepan and cook over medium heat, stirring constantly.
- 3. Once it starts boiling, reduce the heat and continue stirring and cooking for another 2-3 minutes.
- 4. Remove from heat and let cool for 5 minutes, stirring occasionally, then distribute over the biscuits in the cups.
- 5. Let it cool to room temperature.
- 6. Preparation and serving of caramel cream: Place the powdered sugar in a metal saucepan and melt it over low heat without stirring.
- 7. Remove from heat when it turns caramel colored.
- 8. Wait 5 minutes, then add 1 cup of milk.
- 9. Put it back on the stove and stir until the caramels have melted.
- 10. Combine the cornstarch, half a cup of milk, egg yolk, and vanilla sugar in a bowl and mix well.
- 11. Stir quickly and add to the boiling caramel milk.
- 12. Boil for 2 minutes and remove from heat.
- 13. Let it sit for 10 minutes, stirring occasionally.
- 14. Whip the cream with a mixer for 1 minute.
- 15. Add the caramel mixture and whisk for another 1-2 minutes.
- 16. Spread half of it over the puddings in the cups.
- 17. Add the labneh cheese to the remaining caramel cream, whisk briefly, and divide into cups.
- 18. Place in the refrigerator and let it sit for 1-2 hours.
- 19. Slice the chocolate thinly with a knife, decorate the cups, and serve.
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Place the powdered sugar in a metal saucepan and melt it over low heat without stirring. Remove from heat when it turns caramel colored. Let it sit for 5 minutes, then add 1 cup of milk. Return to heat and stir until the caramels melt. In a bowl, combine the cornstarch, half a cup of milk, egg yolks, and vanilla sugar and mix well. Quickly add this mixture to the boiling caramel milk, stirring constantly. Boil for 2 minutes, then remove from heat. Let it sit for 10 minutes, stirring occasionally. Whip the cream with a mixer for 1 minute. Add the caramel mixture and whip for another 1-2 minutes. Spread half of the caramel cream over the puddings in the cups. Add the cream cheese to the remaining caramel cream, whip briefly, and divide it among the cups. Refrigerate for 1-2 hours. Slice the chocolate thinly with a knife and decorate the cups before serving.
