RASPBERRY WHITE CHOCOLATE CHEESECAKE ON A STICK
MODERN INTERPRETATION OF THE TYPICAL AMERICAN CHEESECAKE
Use the raspberry cheesecake base to half-fill some silicone moulds for ice cream on a stick.
Pipe a little FRUTTIDOR LAMPONE and place the stick.
Fill the mould up with some more cheesecake base and smooth the surface out.
Bake at 140-150°C for about 20-25 minutes.
Then, put in the blast chiller at negative temperature.
When hardened, remove from mould.