Would you recommend the brand of the biscuit? In USA this type of recipe needs Graham crackers, but I would like to use biscuits, I just don't know which brand? Thanks!
Made & everyone love it so much! May I know how to I adjust the gelatone amount if I were to make a 4inch cake? All ingredients divide by half incl. Gelatine? Tq
Hello thanks for the recipe, my passion fruit jelly is not setting, I put it in fridge for 12hrs but there’s a liquid layer on the top and is running. Should I just leave it out rather than in fridge? All measurements are accurate so I don’t know why
Hello, it’s because of fresh passion fruit has an enzyme that break down the gelatine cell. If the passion fruit has too much acid this would happen. To understand more about this, you could watch this video: ua-cam.com/video/TDJ4cWGK9og/v-deo.html
To avoid this problem, you could use frozen passion fruit puree or if you like the fresh flavour passion fruit, you could follow the method in the video of chef Heston Blumenthal.
I would love to see your feedbacks so do not hesitate to leave your comments below.
Wonderful tips to remove the seeds. The cheesecake looks sooo good. Way to go
Yeah thank you. It's supper easy to cook and I cannot stand the nice taste of passionfruit. Let give it a try ;)
Tried it came out really well ❤️❤️❤️❤️
Keep doing more 😍
Would you recommend the brand of the biscuit? In USA this type of recipe needs Graham crackers, but I would like to use biscuits, I just don't know which brand?
Thanks!
In Vietnam we use Cosy biscuit. So i think any plain biscuit would be fine. You can try
Made & everyone love it so much! May I know how to I adjust the gelatone amount if I were to make a 4inch cake? All ingredients divide by half incl. Gelatine? Tq
Yesss dear, all ingredients including gelatine are divided in half. 🥰
@@yoga_b2b tq
What type of yoghurt did you use for this? Going to make this :)
It’s unsweetened yoghurt 😉 give it a try, dear 👍
Hello thanks for the recipe, my passion fruit jelly is not setting, I put it in fridge for 12hrs but there’s a liquid layer on the top and is running. Should I just leave it out rather than in fridge? All measurements are accurate so I don’t know why
Hello, it’s because of fresh passion fruit has an enzyme that break down the gelatine cell. If the passion fruit has too much acid this would happen. To understand more about this, you could watch this video: ua-cam.com/video/TDJ4cWGK9og/v-deo.html
To avoid this problem, you could use frozen passion fruit puree or if you like the fresh flavour passion fruit, you could follow the method in the video of chef Heston Blumenthal.
Try your best! Then, more people will know about your channel 😊
Thank you for your encouragement 🤗
I want to make these as 12 cheesecake dessert shots in 100ml cups, can you give me the exact measurement for the ingredients to make mini shots ?
1 set weight total 485g mousse, so maybe you should try making 3 sets which mean multiply everything to x3 😄
At 6:26, what is the white liquid you poured? Thank you
That’s the semi whipped cream which I whipped up at 3:50 ;)
How long did you have to wait for it to set?
It takes 2-3 hours in the fridge to set 😉
What size was your pan?
It's 16cm dear. Give it a try and you will find it irresistible ;)
How many ml of Juice plse
I used 50ml for the mousse and 40ml for the jelly 🥰