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Soften the gelatine in cold water. Mix 175 g of sugar, egg yolks and milk and heat (do not boil). Squeeze the gelatine well, add it to the hot egg-sugar-milk mixture and mix well with a whisk. Leave to cool for about 30 minutes until the mixture begins to thicken.
Whip 3.5 jars of fresh cream until stiff, add the white cheese and mix. Then add the cooled egg-sugar-milk mixture and mix well. Arrange a pastry circle around the lower biscuit base, pour the mixture on top, put the lid on and leave to rest in the fridge, preferably for 1 day.
Dust with icing sugar before serving.
