Ingredients
250 g chocolate biscuits ground into flour
2 tablespoons butter
A little water
Cream: 250 g ricotta + 500 g soft cottage cheese + 250 g soft, skimmed cottage cheese + sweetener to taste
Blueberry layer: 300g blueberries + 3 tablespoons cane sugar + a little water + 2 tablespoons vanilla pudding powder
Chocolate layer: 200 g milk chocolate + 50 ml milk
Fresh blueberries for decoration
preparation
Mix the cookies with butter and water. If the whole mass does not stick to us, add a little water. Then we press the dough into the bottom of the cake pan (I use a classic size square pan). Dissolve the blueberries in a pan with sugar and a little water, add the pudding powder and bring to the boil, set aside and
allow to cool completely. Prepare the cream by mixing all the cream ingredients. Add 1/2 of the cream, the cooled blueberry layer and the other half of the cream, which we add carefully so that it does not mix with the blueberry layer. (I put the other half of the cream in a bag and carefully poured it in portions
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