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Liliana’s tip: berries and mint for a fresh and delicate flavour!
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Ingredients
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Recipe Instructions
Chop the biscuits with the almonds and add the melted butter to create the cheesecake base. Leave it to rest in the freezer for at least 10 minutes!
Soak the gelatine for 5 minutes, or use a vegetable thickener such as agar agar.
With an electric whisk, whip together RiCcotta la Gustosa, Spredable RiCcotta and icing sugar. Warm the gelatine in about 30 ml of water and pour it into the mixture, continuing to mix.
Pour the cream over the biscuit base and place in the refrigerator for at least 4 hours, then decorate as desired.