How can I do?Mixing 100 g strawberries with sugar and cookie crumbs. Add the ricotta and mix.
Pour the mixture into a saucepan with the cream and let it warm up for about 30 seconds on low heat, adding to the agar-agar. Cut the remaining strawberries into small pieces.
Distribute to each jar, in the lower pieces of strawberries and pour over strawberries. Wait at least two hours in the refrigerator.
- 250 g strawberry
- 250g ricotta
- 20 cl cream
- 4 cup on s. Sugars
- 2 cup to cup agar
- 4 biscuits of Reims
Yield: 4 people
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