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a lil sketch

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Gluten-Free Vegan Quince Jelly Thumbprint Cookies (Pepas de Membrillo)
“マルメロ” は “西洋カリン” とも呼ばれている果物だけど、カリンとは「同じバラ科ではあるが、植物学的には、それぞれ別の属に分類される」のだそうです。 ついでに、柑橘系のジャムをマーマレードというけど、もともとはポルトガル語でマルメロ・ジャムのことなんですって ☝️ 去年ちょっと興味を持って一度作ってみたかった “メンブリージョ”(羊羹状のマルメロジャム)を作るために入手したのですが、まだまだ追熟が必要で、今はグリーンの実が黄色くなるまで待ってからの作業になりそうです。 ちなみにメンブリージョは、実はカルディでも買えて、マンチェゴチーズとともに試食済み。羊羹のような、ちょっと硬目のゼリー(みすゞ飴的な)のような、正直虜になるほどの味でも食感でもないんだけど、これを作りたい欲が止まないんだなぁ 😆 うまく出来たらチーズと一緒に例会に持って行くのだ!😉

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Kien para
Membrillo Cheesecake
(Quince Paste Cheesecake)
[[MORE]]
Base
1 cup almonds 1 cup hazelnuts 1 cup dates, pitted and chopped 1 tsp maca (optional) 1/4 tsp sea salt
1 tbsp water 1 tbsp coconut oil, melted 1 tbsp agave
Grease a 9-inch springform pan with coconut oil. (Or line with parchment paper.)
Place almonds, hazelnuts, dates, maca, and sea salt in a food processor. Process until very crumbly and well-combined. Add the water, melted coconut oil and agave. Process again so that the mass becomes sticky.
Transfer to prepared pan. Spread out evenly and, with clean damp fingers, press down firmly. Place in fridge while you prepare the filling.
Filling
2 cups raw cashews the cream from one can of full-fat coconut milk 1 package (375 ml) quince paste 1/2 cup coconut oil, melted
the juice and zest of one large lemon 1 tsp ground ginger 1/4 tsp sea salt
2 tbsp toasted coconut
In a high-speed blender, place the; cashews, coconut cream, quince paste, melted coconut oil, lemon juice, lemon zest, ground ginger, and sea salt. Blend until smooth and creamy, scraping down sides occasionally.
Pour filling over top of base. Spread out evenly and smooth the surface. Sprinkle toasted coconut evenly on top.
Set cake in freezer overnight to set. Transfer to fridge in the morning.
Store leftovers in fridge or freezer.
Pastafrola