Ingredients
- 200 g of digestive-type biscuits
- 80 g of butter
- 400 g of cream cheese
- 400 ml of whipping cream
- 150 g of sugar
- 6 gelatine sheets
- 100 ml of milk
- red berry jam to cover
Step-by-step
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- Hydrate the gelatine in cold water.
- Grind the biscuits 10 sec/speed 8 and set aside.
- Melt the butter 2 min/50°C/speed 2, mix with the biscuits and form the base in the mould.
- Put the cream, the cheese, the sugar and the milk in the mixing bowl and program 6 min/70°C/speed 4.
- Add the drained gelatine and mix 20 sec/speed 4.
- Pour the cream over the base and refrigerate 4 hours.
- Cover with the red berry jam and refrigerate again for 1 hour.
- Unmould carefully before serving.
Tips
- Compact the base well with the back of a spoon.
- Warm the jam slightly to spread it better.
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