200 g of digestive biscuits or shortbread biscuits
90 g of melted butter
INGREDIENTS (for the base) 440 g of creamy natural yogurt
300 ml of cold fresh cream
140 g icing sugar (vanilla)
12 g of gelatine sheets
2 tablespoons of milk (or cream, to dissolve the gelatine)
Optional berries or other fruit to accompany it or a coulis
PROCEDURE
Prepare the base by blending the biscuits and mixing them with the melted butter. Spread the mixture on the bottom of a cake pan lined with baking paper. Place in the refrigerator.
Soak the gelatine sheets in cold water.
Whip the fresh cream with the whisks.
Mix the yogurt with the icing sugar.
Heat the milk and dissolve the well-squeezed gelatine in it. When it is lukewarm, add it to the yogurt cream. Add the whipped cream with a spatula with movements from the bottom to the top.
Pour the yogurt cream into the mold and level it. Refrigerate for at least 4 hours (you can prepare it the night before).
Serve with fresh fruit or a berry coulis (cook some fruit with sugar, a spoonful of water and a teaspoon of lemon juice until you obtain a puree that can be blended and sieved).
If you want to get a heart shape, you can place a cookie cutter in the center and distribute the fruit around it. Remove the cutter before serving.
