Ingredients:
1 package of mary-type cookies
180 grams of butter
2 bottles of liquid cream, 200 ml. approximately
500 milliliters of whole milk
2 or 3 tablespoons of sugar
2 sachets of curd
1 tub of Philadelphia-style queso fresco
1 jar of blueberry or raspberry jam
2 sheets of neutral gelatin
Preparation:
1. weigh down the cookies and melt the butter. blend the butter with the cookies and located it in a mildew. the mildew have to have a removable ring.
2. Then positioned 1/four liter of milk in a saucepan with the cream and sugar. Stir and dissolve the two sachets of curd in the different 1/4 liter of milk. blend the whole thing together and heat it up, then upload the tub of cheese.
3. when the mixture starts to take shape, pour it over the cookies. let cool.
four. when it is very cold, placed the jam in a bowl, which may be made from blueberries, raspberries or any other which you like, however continually with pink end result. warmness it up, add a pinch of water and, when it’s miles hot, upload the gelatin leaves, as they dissolve with warmness.
five. Pour over the curdled cheese and refrigerate for a few hours to make it compact. Take out while it’s far bloodless and ready to eat.