Ingredients:
- 100 GR. DRY TYPE
DIGESTIVE BISCUITS - 50 OZ. BUTTER
- 200 GR.
cream - 1 PACKET PREPARATION FOR pannacotta
- 300 ML. MILK
Finely chop cookies. Add the melted butter and mix well.
Place the dough on the bottom of selected molds, compacted well (I used a silicone mold multiforme, but dovendolo transform and then tilt back to this recipe is not ideal). Refrigerate for several hours.
Pour the cream and milk in a saucepan, bring to boil, remove from heat and add the preparation for panna cotta. Cook for another 4 / 5 minutes on medium heat and pour into the molds, on the basis of previously prepared cookie. Refrigerate for several hours.
Remove the mold, place cheesecake in each dish to serve with sauce and garnish with berries.
-> The cheesecake are sometimes made with ricotta cheese or a cheese like Philadelphia and then baked in, but I prefer this version over the pannacotta with fresh.
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