Ingredients
COOKIE BASE
150 g of biscuits
50 g butter
CURD
3 eggs size L
500 g of semi-skimmed cottage cheese, ground twice
250 ml whipping cream 30%
140 g of sugar
1 vanilla sugar
3 tablespoons of flour
RASPBERRY MOUSSE
300 g raspberries
250 ml whipping cream 30%
2 tablespoons of powdered sugar
3 teaspoons of gelatin
80 ml of water
Execution
Grind the biscuits using a blender or meat mallet. Melt the butter, add it to the crushed biscuits and mix.
Line a 19 cm diameter cake tin with baking paper, put the cookies with butter on the bottom and press them thoroughly into the bottom of the cake tin. Put the whole thing in the oven preheated to 175 degrees and bake for 12 minutes.
Place all the ingredients for the cheese mass in a bowl and mix until combined. Place the prepared mass on the cooled base and put it back in the oven preheated to 150 degrees and bake for 50 minutes. Leave in the oven to cool.
Dissolve gelatin in hot water and set aside to cool. Blend the raspberries into a puree, add the cooled gelatin and mix.
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