Pistachio Cheesecake and Biscokrok

For the base:

• Crumble the biscuits finely and mix with Cremadelizia Biscokrok BABBI until it becomes a paste. Place the mixture in a pastry ring lined with acetate and allow to rest in the fridge.

For the creamy pistachio:

• Cut the chocolate into small pieces, allow the cream to come to the boil, add the previously hydrated gelatine and add the chocolate; allow to rest for a few seconds and mix everything.
• Lastly add Cremadelizia Pistacchio BABBI.
• Line a pastry mould (with a smaller diameter) in shrink wrap, pour the cream inside (quantity at will, you decide the height of the creamy dessert) place in the freezer.

For the cheesecake cream:

• Soak the gelatine, then cream the skyr and sugar and Cremadelizia Pistacchio BABBI;
• Use 100 gr of the 400 gr of cream and warm it gently with the gelatine; whip the rest of the cream until firm.
• Fold the cream into the skyr, when it is all amalgamated add the gelatine and immediately pour a first layer into the mould, allow to set for 10/15 minutes in the freezer.
• Position the cream that is now cool and pour in the remainder of the cream. Place in the freezer and allow to set until hard.
• Decorate and serve either frozen or cold.