1 cup vanilla cookies, crushed for the base, 150 g
1/4 cups butter, melted, for the base, 62 ml
2 1/2 cups whipping cream, 625 ml
1 envelope D´Gari® gelatin strawberry flavor, 120 g
1 cup cream cheese, 190 g, in cubes at room temperature
2 1/2 cups whipping cream, 625 ml
1 envelope D´Gari® gelatin coconut flavor
1 cup cream cheese, 190 g, in cubes at room temperature
2 1/2 cups whipping cream, 625 ml
1 envelope D’Gari® pistachio gelatin dessert, 120 g
1 cup cream cheese, 190 g, in cubes at room temperature
2 1/2 cups whipping cream, 625 ml
1 envelope D´Gari® eggnog gelatin dessert, 120 g
1 cup cream cheese, 190 g, in cubes at room temperature
2 1/2 cups cream cheese, 625 ml
1 envelope D'Gari® gelatin chocolate flavor, 120 g
1 cup cream cheese, 190 g, in cubes at room temperature
2 cups whipped cream, 500 g, to cover the cake
rainbow sprinkles, for decoration
Preparation
40 mins
15 mins
Low
For the base, mix the crushed cookies with the melted butter until you have a moist mixture. Place a 21-centimeter diameter cake ring or base on a tray lined with parchment paper, add the cookie mixture and press down with a spoon or the bottom of a glass to compact; chill and set aside.
For the strawberry mousse, heat the whipping cream and dissolve Gelatina D’gari® strawberry flavor in it for 3 minutes, let it cool to room temperature and use a whisk mixer until it starts to foam; gradually add the cream cheese and continue beating until a creamy texture is formed.Immediately pour a first layer onto the cake base and spread until covering the entire surface; refrigerate until completely set.
For the coconut mousse, heat the whipping cream and dissolve Gelatina D’gari® coconut flavor in it for 3 minutes, let it cool to room temperature and use a whisk mixer until it starts to foam; gradually add the cream cheese until a creamy texture is formed.Immediately pour over the layer that you already chilled, form a second layer and spread until covering the entire surface; refrigerate until completely set.
For the pistachio mousse, heat the whipping cream and dissolve Gelatina D’gari® pistachio flavor in it for 3 minutes, let it cool to room temperature and use a whisk mixer until it starts to foam; gradually add the cream cheese until a creamy texture is formed.Immediately pour over the second layer that you chilled, form a third layer and spread until covering the entire surface; refrigerate until completely set.
For the rompope mousse, heat the whipping cream and dissolve Gelatina D’gari® rompope flavor in it for 3 minutes, let it cool to room temperature and use a whisk mixer until it starts to foam; gradually add the cream cheese until a creamy texture is formed.Immediately pour over the previous layer that you chilled, form a fourth layer and spread until covering the entire surface; refrigerate until completely set.
For the chocolate mousse, heat the whipping cream and dissolve Gelatina D’gari® chocolate flavor for 3 minutes, let it cool to room temperature and beat with a whisk mixer until it starts to foam; gradually add the cream cheese until a creamy texture is formed.Immediately pour onto the cake that you chilled, form a final layer and spread until covering the entire surface; refrigerate until completely set.
Once all the mousse layers have set, remove from the ring and cover with whipped cream, distributing the colored sprinkles subtly, which can be just on the edge to give a delicate touch of color on the outside; refrigerate again for 10 minutes, cut the cake, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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