Cream Cheese with scallops and rum

Ingredients for Cream Cheese with scallops and rum

Instructions for Cream Cheese with scallops and rum

To prepare the Cream Cheese with scallops and rum recipe, please follow these instructions:

Sifting: Cut the cheeses in a quarter and put them in a bowl together with the raisins. Pour the room over and let the swans and raisins pull covered for approx. ½ hour. Stir in the mixture 1-2 times as it draws.

Bottom: Close the ring to a spring shape (about 22 cm in diameter) and place it in reverse on a dish. Bring the biscuits in a plastic bag, close the bag and hug the biscuits well, for example. With a cake roll. Melt the butter and mix the crushed biscuits. Bring the mixture into the ring of spring shape and squeeze the mixture together into a firm bottom. Use your hand. Place the bottom covered in the refrigerator approx. ½ hour. Prepare 1 portion ofage with Karoline Cream cheese and gently twist it in. Turn on occasion, until it is lightly stiffened, and you can draw stripes on the surface that do not flow out with a fad scraper. Distribute the day off over the kiksbunden. Place the cake covered in the refrigerator for at least 2 hours before removing the spring mold.