Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 100 g | biscuits dry |
| 40 g | butter |
| 150 g | cheese (philadelphia) |
| 100 g | mascarpone cheese Sterilgarda |
| 1 teaspoon | colouring red food |
| 100 mL | whipping cream Sterilgarda |
| j.e. | amarene fabbri or sour cherries |
| 80 g | sugar |
| 7 g | gelatine (3 sheets) |
Preparation
- Put the biscuits in a mixer.
- Melt the butter in the microwave or let it melt naturally.
- Mix the butter and the biscuits and stir until it's blended properly.
- Mix the butter and the biscuits and stir until it's blended properly. Lay a piece of baking paper on a plate and then place a cake ring on top of it (16cm in diameter would be ideal).
- Pour in the biscuit and butter mix and make sure it is evenly distributed. Then put in the fridge for approximately an hour.
- Whisk the double cream and then put it in the fridge.
- Let the gelatine soak in cold water.
- Pour the amarene in and their juice (approx. 3 teaspoons of sugar) and mix in until the cream starts to get a bit red. Then to make it a distinct red, add a teaspoon of red food colouring.
- Squeeze the gelatine and let it melt in a small pan with a spoonful of water. Add the gelatine to the cream and stir quickly, then add the double cream that was in the fridge and stir the mixture in.
- Pour the cream on top of the biscuit base previously made and put in the fridge to set for at least 5/6 hours. I usually prepare it the evening before but you can also do it early in the morning of your dinner party.
Level the slices of white bread Spread the pastry with 1/2 of mascarpone Add 150 g of salmon and roll Close with transparent film and refrigerate for 1 ...
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