Ingredients
1 5/8 cups cookies shortcrust
3 1/8 tablespoons butter softened
2 chocolate cream cheese spread tubs
1 1/8 cups cream thick
1/2 tablespoon powdered gelatin
4 tablespoons hot water
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Digital pH meter for fermentation monitoring, acid levels
Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Achievable elevated desserts — laminated doughs, cakes, custards
Digital pH meter for fermentation monitoring, acid levels
Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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In the food processor, mix the cookies and butter. Line the bottom of a round cake pan with parchment paper. Pack the biscuit mixture on the bottom of the pan. Dissolve the gelatin in 60 milliliters of boiling water. Mix well and set aside. In the food processor, mix the milka and heavy cream. Add the gelatin and continue whisking. Cover the cookie crust with this mixture and refrigerate for at least 4 hours.