Ingredients
For the base:
80 grams of unsalted butter
180 grams of vanilla cookies
For the filling:
350 grams of Nutella
450 grams of cream cheese (2 bars)
200 ml of milk cream
40 grams of powdered sugar or icing sugar
40 ml cold water
7 grams of unflavored gelatin powder
For the ganache/topping:
150 grams of milk or dark chocolate
80 ml milk cream
20 grams of unsalted butter
Chopped almonds, to decorate
1-To prepare the base of your dessert, crush the cookies in the blender, transfer them to a container and add the melted butter. Stir with a Spatula until a homogeneous mixture is formed. Place it on the bottom of the Insert Pan (previously lined with aluminum foil) and with the same Spatula, press to form a firm and compact layer. Refrigerate for a minimum of 15 to 20 minutes.
2-In a small container, hydrate the gelatin powder with cold water. Stir and let sit until the gelatin absorbs the water, about 10 minutes.
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