Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 20 minuti |
Ingredients
| 188 g | dry biscuits |
| 94 g | butter |
| 250 g | Sterilgarda mascarpone |
| 225 mL | Sterilgarda whipping cream |
| 75 g | Powdered sugar |
| 75 g | hazelnuts tested |
| 35 g | hazelnut cream |
| 6 g | gelatin leaves |
| q.b. | chopped hazelnuts |
Preparation
- Finely crush the dry biscuits and mix them with the melted butter.
- Press the mixture into the bottom of a springform pan, level with a spoon and place in the refrigerator for at least 15 minutes.
- Whisk the Sterilgarda mascarpone with the cold Sterilgarda liquid cream and icing sugar until stiff.
- Finely chop the toasted hazelnuts and add them to the cream, stirring to combine.
- Add the hazelnut cream and continue mixing until you obtain a smooth paste.
- Soak the gelatin leaves in cold water, dissolve them in a saucepan over low heat and add them to the cream, stirring well.
- Pour the cream onto the biscuit base, smooth with a spatula and decorate with chopped hazelnuts.
- Let set in the refrigerator for at least 4 hours before serving.
In a bowl, mix the 2 eggs with half the sugar, add the dissolved yeast, the melted butter and the warm Sterilgarda microfiltered whole milk, finally add ...
Social Wall