For crust- 3/4 cup roasted almonds • reseeded dates • water • rock salt • For Filling- 1 cup cashews soaked • mango purée • dates deseeded dates • jaggery powder • lemon juice • For Toppings - • Mango slices few • pomegranate seeds •
dehydrated pineapple • dark (70%) chocolate • ready-made meringue • heavy cream • Malibu coconut rum • Fresh mint or toasted shaved coconut, for garnish
▪️140 g of shortbread cookies • ▪️80 g of butter • ▪️15 g of cocoa powder • ▪️180 g of 33% cream • ▪️100 g of powdered sugar for cheese + 30 g of powdered sugar for cream • ▪️10 + 10 g gelatin + 25 + 25 ml water • ▪️300 g of frozen berries + 30 g of sugar • ▪️30 g of poppy +80 g of water • ▪️125 g of fresh berries • ▪️Fresh mint • ▪️225 ml of water • ▪️2 tablespoons of sugar •
FOR FUDGE BROWNIE BASE • unsweetened chocolate • butter (1/2 stick or 4 tablespoons) • large eggs • granulated sugar • vanilla extract • salt • all purpose flour • FOR MINT CHOCOLATE CHIP CHEESECAKE • packages of cream cheese, at room temperature • sour cream, at room temperature • large eggs, at room temperature •
cream cheese, at room temoerature • large egg white • sour cram • granulated sugar • salt • vanilla extract • oreo cookie crumbs • whipped cream • fresh fruit • mint chcolate Andes candies
large eggs, separated • chocolate mint filled chips, A photo for them is in direction step # 2 • sour cream • granulated sugar • salt • vanilla extract • peppermint extract • recipe Stabilized Whipped Cream Recipe attached in direction # 8 • shaved chocolate mint candy, and sprinkles
Full box of chocolate zingers, unwapped • Ice cream (I used mint chocolate chip) • Oreo cookies crushed, and divided • Whipped topping • Mint extract, optional( if you're using a different kind of ice cream omit this)