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Form 22x32 cm
Glass 250 ml
SHOPPING LIST:
cocoa biscuits
250 ml milk (1 cup)
3 sugar-free cream puddings (40 g each)
200 g of butter
1.5 kg of ground cottage cheese
220 g sugar (1 cup)
6 whole eggs
150 g of milk chocolate
100 g of white chocolate
75 ml whipping cream 30%
EXECUTION:
Place biscuits on the bottom of the form (22x32 cm).
250 ml of milk
3 sugar-free cream puddings (40 g each)
Stir until the powder is completely dissolved.
200 g of butter
Heat the butter on low heat until it melts completely.
1.5 kg of ground cottage cheese (you can use it from a bucket, but choose the thick one)
Mix
220 g of sugar
6 whole eggs
Heat on medium heat.
Boil the mass
Add the pudding to the boiled mass. Cook for about 2 minutes, stirring gently so that the cheese mass does not burn. The mass will thicken.
Gently pour the hot mixture onto the biscuits. Set aside to cool and then put in the fridge for 6 hours, preferably overnight.
150 g of milk chocolate
50 ml whipping cream 30%
100 g of white chocolate
25 ml whipping cream 30%
Heat in a water bath or microwave until the chocolate is completely melted.
Put in the fridge for about 30 minutes.
Music: Back To Portland Library - TrackTribe