Pistachio Cheesecake and Biscokrok
Difficulty
Medium
Preparation Time
30 minutes
Cooking Time
-
Ingredients
Ingredients
For the base
- 300 digestive biscuits
- Cremadelizia Biscokrok BABBI
For the creamy pistachio insert
- 200 gr white chocolate
- 250 gr cream
- 200 gr Cremadelizia Pistacchio BABBI
For the cheesecake cream
- 300 gr skry (you can find it at LIDL supermarkets)
- 400 gr cream
- 100 gr sugar
- 40 gr Cremadelizia Pistacchio BABBI
- 7 gr gelatine sheets
Tools
-
Preparation
Preparation
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.
