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Preparation time:

20 minutes

Time in freezer:

2 hours


12 portions



– Ingredients –

  • 500 g of philadelphia (cream cheese)
  • 250 g of fresh cream
  • 150 g of fructose
  • 200 g strawberries
  • 180 g of biscuits
  • 100 g of margarine
  • 12 g of isinglass

In a saucepan, melt the margarine. Make powder biscuits with a mortar. In a bowl combine margarine, biscuits and mix.

Butter and line with greaseproof paper a baking dish with a diameter of 20-22 cm. Place crumbled cookies on the pan’s bottom and put the whole in the freezer for 30 minutes.

In the meanwhile, with an electric mixer mix the philadelphia with fructose. In another bowl whip the cream and blend it with the philadelphia. Put the mixture over the biscuit base in the baking dish and put it back in the freezer for another 30 minutes.

Dissolve the isinglass in a bowl with water.

Wash strawberries, whip and cook for a few minutes in a saucepan. At this point add the isinglass and make sure that you completely dissolve. Place the mixture into the baking dish over the remainder and put it in the fridge for 2 hours.

Before serving the dessert, keep it at room temperature for 15-20 minutes.



Post published on 29/06/2014

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