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Ingredients
US|METRIC
4 SERVINGS
- 200 grams PHILADELPHIA Cream Cheese (this is the brand I used to use in Japan and it is readily available in Supermarkets in Australia and other places worldwide)
- 4 egg yolks (I usually buy free range large eggs from a local farmer’s market and a whole egg weighs about 50 g. Yolks all together weighed approximately 65g)
- 20 grams caster sugar
- 100 mL whipping cream (pure cream)
- 100 mL milk
- 1 Tbsp. lemon juice
- 2 tsp. lemon zest (1/2 lemon, I finally bought microplanebrand zester. It only zests the yellow part of the skin. Try not to use the white part as it gives an astringent taste)
- 40 grams plain flour
- 10 grams corn starch
- 4 egg white (from the 4 eggs’ yolks separated from. Egg white all together weighed approximately 120g)
- 1/4 tsp. cream of tartar
- 60 grams caster sugar
- 30 grams apricot jam
- 1 Tbsp. water (or Brandie)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol285mg95% |
Sodium250mg10% |
Potassium260mg7% |
Protein12g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber0g0% |
Sugars27g |
Vitamin A20% |
Vitamin C8% |
Calcium15% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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