Ingredients
For the cookie base:
100 g cookies
60 g butter
45 g sugar
For the cream cheese:
250 g Quescrem Original
1 teaspoon vanilla extract
95 g powdered sugar
175 g cream 35% M.G.
Preparation
1
Cookie base:
Crush the cookies and add the melted butter and sugar. Mix until a homogeneous mass is obtained. Distribute the mixture into the cups and crush.
2
Cream cheese:
Beat Quescrem Original with a whisk, adding the powdered sugar and vanilla extract. Allow to cool. Whip the cream well chilled and once ready, add to the cream cheese and mix carefully with a spatula.
Pour the cream cheese cream into a piping bag with a large curly nozzle and pipe the cream into the cups. Refrigerate before serving.
Presentation
Decorate with red fruits.
