Zest Dessert Paste - Blueberry Blues 1kg
Zest Dessert Paste - Blueberry Blues 1kg
Using natural ingredients with strawberry puree added, Zest Blueberry Blue's has a juicy, sweet & sour blueberry aroma.
- Natural flavour compound to flavour any dessert
- Natural colour used
- Strawberry puree added
- Bake stable
Recommeded dosage:
25g - 30g flavour : 1kg of total mixture of cream filing
10g -15g flavour : 1kg of dough/batter
Product net weight: 1 kg
Made in Singapore
Ingredients:
Blueberry puree, water, natural flavours, glucose, humectants (E1520), stabilizer (E415), acidity regulator (E330), natural food colour.
Blueberry cheese cake recipe
Ingredients
Blueberry cheese filling
- 400g Blueberries
- 25g Sugar
- 5g Lemon juice
- 50g Almond slice
- 250g Cream cheese
- 200g Sugar
- 100g Whole eggs
- 1.5g JAPS Vanilla extract
- 20g Zest Dessert Paste – Blueberry Blue’s
- 50g Sour cream
- 20g All purpose flour
- 1g Salt
Crust
- 200g Graham cracker
- 85g Melted butter
- 50g Sugar
- Directions
Garnish
- 80g Blueberries
Directions
- Preheat oven to 165 degree C.
- Blend fresh blueberries & place in a pot over medium heat. Add sugar, lemon juice. Bring to a boil, then reduce and simmer for 10 minutes stirring consistently. Let cool and store in chiller.
- Crust: In a large bowl, mix the graham cracker crust, melted butter, sugar & almond slice. Spread evenly on the bottom and sides (1.5cm) of an oiled 8” spring-form pan.
- Blueberry cheese filling: Cream together cheese & sugar until smooth. Then add the eggs one at a time. Stir in JAPS Vanilla extract&Zest Dessert Paste – Blueberry Blue’s. Stir in the sour cream, AP flour and salt. Lastly fold in the blueberry puree from the chiller.
- Pour the mixture over the crust and bake for 20 minutes. Or until center of the cheese cake jiggles slightly.
- Allow to cool and place fresh blueberries on top of the cake for garnish just before serving.