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We put the biscuits in the food processor and grind them. Melt the butter and then mix it quickly with the biscuits and put it in a cake tin with a 20cm detachable bottom and level it. Put it in the fridge for 10 minutes to harden. We wash and clean the strawberries and cut them into small pieces. We drain them in a sieve, sprinkle a spoonful of powdered sugar, a few hours before
Put the gelatin with 3 tablespoons of water to soak for a few minutes, then add the rest of the water and put on low heat until it is about to start boiling and stir continuously. Let it cool until you prepare the rest of the cream.
Mix the strawberry yogurt with the powdered sugar, then add the ricotta cream and mix well. Separately, beat the whipped cream with the whipped cream hardener until it hardens then add it to the yogurt cream. At the end, add a little cooled gelatin and mix everything well.
Put the strawberries and mix lightly. Pour over the cookie sheet and level. Put in the fridge for a few hours to harden, then remove the edges of the form, decorate to taste with vanilla cream, chocolate or whatever you want