- For: 8 servings
- Time: 105 minutes
Ingredients:
½ kg cheese (Burgos, Villalon or ricotta)
150 grs butter
1 lemon extract
15 grs natural jell-o
75 grs chocolate fudge
150 grs sugar
Chocolate cream
150 grs milk chocolate
200 grs cookies
75 grs butter
2 tbsps sweet sherry
Preparation:
- Crumble the cookies with a roller.
- Mix them with the butter and the sherry.
- Fondant a 20 cm in diameter by 5 cm in height mold, having in mind the fact that the dough is placed in chunks because it doesn’t join.
- Bake at a medium heat oven for 10 minutes.
- Beat the cheese with the butter and the sugar, put the natural jell-o to soak in the lemon extract and add to the cheese mix.
- Divide the cheese mix in 2 and in one half add the grated chocolate.
- When the cookie mold base is cold, pour the chocolate cream on top and put in the freezer for a few minutes for it to get some consistency.
- Put the white cream on top of the chocolate cream and put it the freezer for a little while until it thickens.
- Melt the milk chocolate without water or butter and pour on top of the white cheese cream without removing from mold.
- Make some decorations with a fork and let it harden.
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