500 g fresh or frozen strawberries
1/4 cup of water
1 strawberry jelly
* 1 glass with a capacity of 250 ml.
Rinse millet in cold water at least twice. Boil two glasses of water with a pinch of salt. Add the groats and reduce the heat to minimum. Mix gently and cover with a lid. Cook until the groats are soft and all the water has evaporated. Leave to cool and mix until uniform. Dissolve the gelatin in hot water and leave to cool. Add sugar, yogurt and cream to the millet mass. Mix thoroughly. Finally, combine with gelatin.
Grind the cookies and cocoa thoroughly in a blender or place them in a plastic bag and crush them with a rolling pin. Add melted butter and mix
thoroughly.
Line a 24 cm diameter cake tin with baking paper or use a silicone one. Place the cookie dough on the bottom and press lightly. Put in the fridge for 30 minutes. After this time, pour the cheese mass. Place in the fridge while preparing the mousse.
Mix fresh or frozen strawberries, then pour them into a pot with water and bring to a boil. Remove from heat and add jelly. Stir until dissolved and leave to cool. Pour it over the millet mass and put it in the fridge for at least a few hours.
ADVERTISEMENT
