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20minutes
Put the biscuits in a storage bag and crush them finely.
Put the unsalted butter (for the biscuit dough) in a heat-resistant container and heat it in the microwave until it melts.
Add the melted butter to the storage bag and blend it all together.
Spread the dough over the bottom of the mold and press down.
Soak the sheet gelatin in ice water (not listed).
Put the cream cheese in a bowl, heat in the microwave for 1 minute and mix.
Add sugar and yogurt in that order and mix each time.
Add softened gelatin and mix.
Whip the heavy cream with a hand mixer, add a scoop to the batter and mix.
Add the rest of the heavy cream and mix.
1に2を流し入れ、型を軽く落として空気を抜き、ゴムベラで表面を整える。
ラップをして冷蔵庫で6時間冷やす。
温めた布巾で3を温め、型から取り外す。
お皿に乗せて砂糖(分量外)をまぶし、バーナーで表面に焼き色をつける。
食べやすい大きさに切って完成。
・Uses a 10cm x 10cm round shape with a removable bottom.
・It can be made with a simple process of just mixing and cooling.
・In step 2, mix until the softened gelatin dissolves completely.
・In step 4, warm the mold with a warm cloth to make it easier to remove the dough.
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