Recipe for a dessert proposed by the chef and a partner. Photo credit: Charly Deslandes.
Crush the butter cookies into powder and then mix them with the previously melted butter.
Place round cookie cutters of 6 cm on your plates and add a strip of parchment paper inside. This will make it easier to unmold the desserts.
Line the bottoms of the molds with the mixture and press the biscuits down firmly using a wooden spatula. Set aside in the fridge.
Blend the raspberries until pureed, then strain them to keep only a smooth concentrate.
Pour the juice obtained into a saucepan and add the milk, rose water, and agave syrup. Incorporate the agar-agar. Bring everything to a boil and continue cooking for 2 minutes. Let the preparation cool slightly, then mix it with the cheese.
Pour the cream obtained into the molds. Set aside in the refrigerator for at least 4 hours.
Before serving, carefully unmold the desserts. Cut the ladyfingers and arrange them all around.
To finish, add some fresh raspberries and serve immediately.
0 servings
6
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