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Cheese Cake Cookie Glass

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8p
80 Min.

What you need

Ingredients for the mousse:
200 g spreadable fresh cheese
200 g natural yoghurt
a few drops of vanilla essence
4 leaves of sliced gelatine
60 g brown sugar

Ingredients for the sauce:
100 g blueberry jam
50 g fresh blueberries
1 leaf of sliced gelatine

Así puedes prepararlo

    • Preparation of the mousse: Soak the gelatine leaves in cold water for 5 minutes. Strain them, put them in a pot with 1 tbsp of fresh cheese and 2 tbsp of water and heat until they melt.
    1. Mix it with the rest of the cheese in a large bowl, add the sugar and the vanilla flavouring and beat with an electric whisk for a few seconds.

    2. Mix it with the whipped cream using circling movements and put it into the Decomax with a flat nozzle.

    3. Fill the Cookie Glass and finish off with the blueberry sauce.

    4. Preparation of the sauce: Soak the gelatine slice for 5 minutes in cold water and strain it gently.

    5. Heat half of the jam and the strained gelatine slice in the microwave for about 10 seconds and stir well.

    6. Add the rest of the jam and the blueberries and leave to cool.

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