{"id":6930,"date":"2018-01-06T18:38:56","date_gmt":"2018-01-06T17:38:56","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=6930"},"modified":"2019-12-26T17:01:03","modified_gmt":"2019-12-26T16:01:03","slug":"cheesecake-caramel-beurre-sale-verrines","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/cheesecake-caramel-beurre-sale-verrines\/","title":{"rendered":"Salted butter caramel cheesecake in verrines"},"content":{"rendered":"<h4><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?ssl=1\"><img fetchpriority=\"high\" decoding=\"async\" data-attachment-id=\"6931\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/cheesecake-caramel-beurre-sale-verrines\/img_3639\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?fit=2448%2C3264&amp;ssl=1\" data-orig-size=\"2448,3264\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1515011855&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Cheesecake au caramel beurre sal\u00e9 en verrines\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?fit=750%2C1000&amp;ssl=1\" class=\"size-large wp-image-6931 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=750%2C1000&#038;ssl=1\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=41%2C55&amp;ssl=1 41w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=750%2C1000&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/h4>\n<h4 style=\"text-align: center;\"><span style=\"color: #ff9900;\"><strong>l Switch language for recipe in French l<\/strong><\/span><\/h4>\n<h4>Salted butter caramel cheesecake in verrines<\/h4>\n<p>For 10 verrines:<\/p>\n<p>Preparation time: 40 min, Refrigeration time: 1h + 1night<\/p>\n<p>[ingredients title=&#8221;Ingredients&#8221;]<\/p>\n<ul>\n<li class=\"ingredient\"><strong>For the biscuit:<\/strong><\/li>\n<li class=\"ingredient\">250g biscuits speculoos<\/li>\n<li class=\"ingredient\">75g butter room temperature<\/li>\n<li class=\"ingredient\"><strong>For the cream:<\/strong><\/li>\n<li class=\"ingredient\">200g of cream<\/li>\n<li class=\"ingredient\">300g of white cheese<\/li>\n<li class=\"ingredient\">80g of sugar (120g initially)<\/li>\n<li class=\"ingredient\">2 sheets of gelatin<\/li>\n<li class=\"ingredient\">50g of milk<\/li>\n<li class=\"ingredient\">1 vanilla pod<\/li>\n<li class=\"ingredient\"><strong>For the caramel:<\/strong><\/li>\n<li class=\"ingredient\">200g of sugar<\/li>\n<li class=\"ingredient\">100g of liquid cream50g of semi-salted butter<\/li>\n<\/ul>\n<p>[\/ingredients]<\/p>\n<h4>PREPARATION<\/h4>\n<ul>\n<li><strong>For the biscuit:<\/strong><\/li>\n<li>Mix the speculoos with the butter (previously cut into small pieces), then spread the mixture at the bottom of each verrine by squeezing the top to compact it and obtain a regular thickness of biscuit<\/li>\n<li>Place the verrines in the fridge for an hour.<\/li>\n<li><strong>For the cream:<\/strong><\/li>\n<li>Put the gelatin to soak in a large container of cold water.<\/li>\n<li>In a small saucepan, pour the milk with the vanilla and heat over low heat.<\/li>\n<li>Remove the pan from the heat and mix the gelatin (previously dewatered) with the milk, and allow to cool down.<\/li>\n<li>Whisk the cream, while adding sugar in a small amount and gradually.<\/li>\n<li>Mix then the milk with the cottage cheese, then incorporate it delicately with the whipped cream with a maryse.<\/li>\n<li>Garnish the verrines with the cheese preparation (on the biscuit), then place in the fridge all night<\/li>\n<li><strong>For the caramel (the next day):<\/strong><\/li>\n<li>In a small pan, pour the sugar, and place over low heat to make a dry caramel. Monitor the coloring throughout the cooking time, the caramel burns quickly..<\/li>\n<li>When the caramel has almost reaches the desired color, heat the liquid cream in the microwave for a few seconds, then pour over the caramel in 3 times, taking care not to burn yourself.<\/li>\n<li>Stir with spatula until the caramel fits perfectly with the cream.<\/li>\n<li>Remove the pan from the heat and add the butter previously cut into small pieces, then mix a new time<\/li>\n<li>Take out the cheesecakes from the fridge and decorate with broken speculoos and salted caramel butter.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?ssl=1\"><img fetchpriority=\"high\" decoding=\"async\" data-attachment-id=\"6931\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/cheesecake-caramel-beurre-sale-verrines\/img_3639\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?fit=2448%2C3264&amp;ssl=1\" data-orig-size=\"2448,3264\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1515011855&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Cheesecake au caramel beurre sal\u00e9 en verrines\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?fit=750%2C1000&amp;ssl=1\" class=\"size-large wp-image-6931 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=750%2C1000&#038;ssl=1\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=41%2C55&amp;ssl=1 41w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=750%2C1000&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?w=2250&amp;ssl=1 2250w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-6935\" class=\"wprm-recipe-container\" data-recipe-id=\"6935\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-tastefully-simple\">\n\t<div class=\"wprm-recipe-image-container\">\n\t\t\t\t<div class=\"wprm-recipe-image\"><img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=500%2C500&amp;ssl=1 500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?resize=100%2C100&amp;ssl=1 100w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"6931\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/cheesecake-caramel-beurre-sale-verrines\/img_3639\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?fit=2448%2C3264&amp;ssl=1\" data-orig-size=\"2448,3264\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1515011855&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Cheesecake au caramel beurre sal\u00e9 en verrines\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2018\/01\/IMG_3639.jpg?fit=750%2C1000&amp;ssl=1\" \/><\/div>\n\t\t<div class=\"wprm-recipe-buttons\">\n\t\t\t<a href=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wprm_print\/6935\" class=\"wprm-recipe-print wprm-color-accent\" target=\"_blank\" rel=\"nofollow\">Imprimer<\/a>\n\t\t<\/div>\n\t<\/div>\n\t<div class=\"wprm-recipe-name wprm-color-header\">Salted butter caramel cheesecake in verrines<\/div>\n\t\t<div class=\"wprm-recipe-summary\">\n\t\tFor 10 verrines: Preparation time: 40 min, Refrigeration time: 1h + 1night\t<\/div>\n\t<div class=\"wprm-recipe-details-container\">\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t<div class=\"wprm-recipe-ingredients-container\">\n\t\t<div class=\"wprm-recipe-header wprm-color-header\">Ingr\u00e9dients<\/div>\n\t\t\t\t<div class=\"wprm-recipe-ingredient-group\">\n\t\t\t\t\t\t<ul class=\"wprm-recipe-ingredients\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">For the biscuit:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">250<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">biscuits speculoos<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">75<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">butter room temperature<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">For the cream:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">200<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">of cream<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">300<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">of white cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">80<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">of sugar<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">120g initially<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">sheets of gelatin<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">50<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">of milk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">vanilla pod<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">For the caramel:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">200<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">of sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">100<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">of liquid cream50g of semi-salted butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t<div class=\"wprm-recipe-instructions-container\">\n\t\t<div class=\"wprm-recipe-header wprm-color-header\">Instructions<\/div>\n\t\t\t\t<div class=\"wprm-recipe-instruction-group\">\n\t\t\t\t\t\t<ol class=\"wprm-recipe-instructions\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">For the biscuit:<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Mix the speculoos with the butter (previously cut into small pieces), then spread the mixture at the bottom of each verrine by squeezing the top to compact it and obtain a regular thickness of biscuit<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Place the verrines in the fridge for an hour.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">For the cream:<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Put the gelatin to soak in a large container of cold water.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">In a small saucepan, pour the milk with the vanilla and heat over low heat.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Remove the pan from the heat and mix the gelatin (previously dewatered) with the milk, and allow to cool down.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Whisk the cream, while adding sugar in a small amount and gradually.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Mix then the milk with the cottage cheese, then incorporate it delicately with the whipped cream with a maryse.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Garnish the verrines with the cheese preparation (on the biscuit), then place in the fridge all night<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">For the caramel (the next day):<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">In a small pan, pour the sugar, and place over low heat to make a dry caramel. Monitor the coloring throughout the cooking time, the caramel burns quickly..<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">When the caramel has almost reaches the desired color, heat the liquid cream in the microwave for a few seconds, then pour over the caramel in 3 times, taking care not to burn yourself.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Stir with spatula until the caramel fits perfectly with the cream.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Remove the pan from the heat and add the butter previously cut into small pieces, then mix a new time<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Take out the cheesecakes from the fridge and decorate with broken speculoos and salted caramel butter.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>l Switch language for recipe in French l Salted butter caramel cheesecake in verrines For 10 verrines: Preparation time: 40 min, Refrigeration time: 1h + 1night [ingredients title=&#8221;Ingredients&#8221;] For the biscuit: 250g biscuits speculoos 75g butter room temperature For the cream: 200g of cream 300g of white cheese 80g of sugar (120g initially) 2 sheets [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6931,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[510,9],"tags":[],"class_list":["post-6930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetarien","category-verrines"],"translation":{"provider":"WPGlobus","version":"2.10.10","language":"en","enabled_languages":["fr","en"],"languages":{"fr":{"title":true,"content":true,"excerpt":false},"en":{"title":true,"content":true,"excerpt":false}}},"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.5 (Yoast SEO v20.5) - 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On apportera du croquant gr\u00e2ce \u00e0 des biscuits \u00e9cras\u00e9s en fond de verrine et des \u00e9clats de pistache saupoudr\u00e9s sur le dessus. La\u2026","rel":"","context":"In &quot;Gluten Free&quot;","img":{"alt_text":"Mousse \u00e0 la pistache sur lit de fraises croquant","src":"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/cache\/2015\/09\/IMG_7904\/4271016280.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":3298,"url":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/verrines-de-saumon\/","url_meta":{"origin":6930,"position":2},"title":"Avocados and salmon appetizer","date":"28 December 2015","format":false,"excerpt":"{:fr}Verrines avocats et saumon l Switch language for recipe in English l Que diriez vous de r\u00e9aliser des petites verrines \u00e0 l'avocat et au saumon fum\u00e9 pour les f\u00eates? Une touche de fraicheur pour l'ap\u00e9ritif qui permet de commencer avec l\u00e9g\u00e8ret\u00e9 la soir\u00e9e. Pour cela choisissez des avocats m\u00fbrs. Ils\u2026","rel":"","context":"In &quot;Appetiser &quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/cache\/2015\/12\/P1060734\/717468763.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":188,"url":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/mousse-mascarpone-au-cafe-coffee-mascarpone-mousse\/","url_meta":{"origin":6930,"position":3},"title":"Coffee mascarpone mousse","date":"19 August 2015","format":false,"excerpt":"{:fr}Mousse mascarpone au caf\u00e9 l Switch language for recipe in English l Une mousse tr\u00e8s rapide \u00e0 faire qui se diff\u00e9rencie du tiramisu puisqu'il n'y a pas d'oeuf dans la pr\u00e9paration. Vous pouvez si le souhaitez ajouter des petits sabl\u00e9s ou des sp\u00e9culos \u00e9cras\u00e9s en fond de verrine. 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Un vrai d\u00e9lice!\u2026","rel":"","context":"In &quot;Cake&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/cache\/2016\/05\/P1080449\/3083346750.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wp-json\/wp\/v2\/posts\/6930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wp-json\/wp\/v2\/comments?post=6930"}],"version-history":[{"count":0,"href":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wp-json\/wp\/v2\/posts\/6930\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wp-json\/wp\/v2\/media\/6931"}],"wp:attachment":[{"href":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wp-json\/wp\/v2\/media?parent=6930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wp-json\/wp\/v2\/categories?post=6930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wp-json\/wp\/v2\/tags?post=6930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}