Konafa Vanilla Mousse

Name: Konafa Vanilla Mousse
Yield: 10
Ingredients: 300.0g Konafa; 1.0g Cinnamon; 100.0g Butter, melted; 100.0g Sugar; 1.5l Milk; 500.0g Carte D'or Vanille Mousse (6x1Kg); 500.0g Cream Cheese; 100.0ml Carte D'or Wild Fruit Topping (6x1Kg)

Mixing traditional Konafa with modern Vanilla Mousse for a Ramadan dessert!! That will have them asking for more. Crunchy but yet creamy and rich with flavors. Check recipe now.

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Konafa Disk:

Konafa 300.0 g
Cinnamon 1.0 g
Butter, melted 100.0 g
Sugar 100.0 g

Cheesecake Pudding:

Milk 1.5 l
Carte D'or Vanille Mousse (6x1Kg) 500.0 g
Cream Cheese 500.0 g
Carte D'or Wild Fruit Topping (6x1Kg) 100.0 ml
Carte D'or Wild Fruit Topping (6x1Kg)

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Plastic Bottle 355.20 EGP

6 x 1 Kg 2,131.00 EGP

Carte D'or Wild Fruit Topping (6x1Kg) added to cart

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Recommended price (including VAT)

Desserts

Fusion

Vegeterian

Ramadan

Mixing traditional Konafa with modern Vanilla Mousse for a Ramadan dessert!! That will have them asking for more. Crunchy but yet creamy and rich with flavors. Check recipe now.

...

Preparation

Konafa Disk:
- Mix the konafa with cinnamon butter and sugar.
- In a 9-inch baking pan, set the konafa as a base for the cheesecake.
- Bake it in the oven until it's golden brown.
- Pull it out of the oven to cool it down but keep it in the pan.
Cheesecake Pudding:
- Heat up the milk to 80ºC, then pour it on the Carte D'or Vanille Mousse and the creamy cheese.
- Mix it well.
- Pour it on top of the konafa disk and cool it down inside the fridge.
- When it's ready, pour Carte D'or Wild Fruit Topping on top of the cheesecake.