Ingredients:
the pan 24 servings
350 g biscuits
100 g butter
500 g mascarpone cheese
400 g fresh cream
2 sheets gelatin (8 g)
60 g icing sugar
100 g Jewel Cream pistachio
Procedure:
Crumble the biscuits and mix them with the butter previously melted and pour the mixture on the bottom of the baking sheet lined with parchment paper, place the pan in the refrigerator.
Prepare the cream:
Put to soak the gelatine sheets. In a bowl put the mascarpone and the sugar and 350 g of cream and mix well with a blender. Heat the remaining 50 g of cream and dissolve the gelatine sheets, add to the previous mixture, and finally the Jewel Cream and pistachio. Pour the cream over the biscuits and place in the refrigerator for at least 6 hours. Decorate as desired with chopped pistachios and sprigs of cream.
