A subtle soft dessert, with an explosion of flavors with different types of fruit in each spoon, try it you will love it.
Learn more about Elvy Navarrette
Ingredients16 portions
Preparation
Cut some long aluminum strips to cover the mold and cover them to cover the mold when it is placed in the water.
Put the oven at 200ºC.
Put the toasted almonds and cookies in the processor and finally integrate the butter, put it in a removable mold and cover both the base and the walls (make them with a square glass to flatten) cook the cookie base for 10 min.
Now we can liquefy in parts or beat everything at the same time, add cream cheese, milk, cream, vanilla, lemon juice and add the eggs one by one.
Remove the biscuit base and add the mixture to boil for 1 hour and a half as if we were preparing a flan, for the crossing of aluminum foil water will not enter the mold, after cooking, let cool and cold store in the refrigerator leave approx 2 days (but it can be only one).
Now ready for the day, decorate with the fruit of choice and enjoyment.
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