Cheesecake
No bake needed. Fast and simple refreshing dessert. Buscuit based, creamy mousse topped with fresh berries. It’s a guarantee that 1 glass will not be enough.
Pana Cotta
Ingredients
- 85 gr digestive biscuit finely ground
- 25 gr unsalted butter melted
- 225 gr cream cheese
- 100 gr sugar
- 1 tsp vanilla extract
- 240 ml heavy cream
Instructions
- In a medium bowl, mix together crumbs and melted butter until combined and crumbs are moistened. Divide evenly between individual serving glasses (about 2 tablespoons per serving dish). Press on the mixture with your fingers to form a crust layer.
- In a large bowl, combine cream cheese and sugar, and whisk well until combined and completely smooth.
- Add in vanilla. Set aside to let sugar dissolve into the cream cheese. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form.
- Using a rubber spatula, gently add half of the whipped cream into the cream cheese mixture, then add in the other half. Evenly spoon about 150 ml of filling into each serving glass.
- Refrigerate fro at least one hour before serving. Top with anything you like before serving.
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