Ingredients:
Base:
150 gr butter
300 gr digestive biscuits
For the pistachio cream:
250 g spreadable cheese
200g ricotta
250 gr fresh cream
100 g of sugar
100 gr pistachio cream
10 g of gelatin in sheets
for the caramelized pistachios
60 gr pistachios
60 g of sugar
Indications:
- Base: Blend the cookies and then add the butter. Blend the mixture in the mold and leave in the refrigerator.
- Soak gelatin in cold water.
- Cream: add ricotta, cheese and sugar. Then add the cream and pistachio cream.
- Squeeze and dissolve the gelatin in hot milk. Add to the cream.
- Pour the cream over the base and refrigerate for 3 hours.
- Decorate with caramelized pistachios.