NOTICIAS
NUESTRO DÍA A DÍA

Put the jelly to soak in cold water. Beat the yolks with the sugar and the lemon peel. Grate the Mahón-Menorca cheese and chop the chocolate. Heat the milk until it boils and pour it over the yolks. Put everything on the fire until it reaches 50 ºC. Make sure it does not boil. Add the drained gelatin, the cheese, and the chocolate and mix well so as not to leave lumps. Let cool and add the cream, mixing gently.
For the wine sauce: reduce the wine with the brown sugar and 2 teaspoons of cinnamon until it thickens. Put the cream in the molds and cover with the base of the cake cut in a circular way. Let stand in the freezer for about 3 hours. Disassemble the cupcakes and glaze them with the warm red wine sauce. Leave in the freezer to set. Take out about 40 minutes before serving.

INGREDIENTS:

• 100 g semi-cured Mahón-Menorca cheese
• 300 g sponge cake base
• 4 egg yolks
• 300 ml of whipped cream
• 300 ml of milk
• 1 grated lemon peel
• 80 g of sugar
• 180 g of brown sugar
• 300 ml of red wine
• 60 g of dark chocolate
• 2 teaspoons ground cinnamon
• 8 g of jelly sheets