Salted caramel cheesecake
Desserts from South America
translated by Italian with
The unmistakable taste of strawberries and the creaminess of this cheese mousse make it an irresistible dessert.
Blend the biscuits in a mixer and add the melted butter. Level the mixture on a hinged pan and place in the fridge.
Put the strawberries cut into small pieces in a saucepan with the sugar to boil for a few minutes, add the 2 grams of previously hydrated isinglass. (To moisten the gelatine just leave it to soak in cold water for 10 minutes)
In the meantime, when the strawberries get cold, whip the cream with electric whips, add icing sugar and philadelphia. Melt the 8 grams of previously hydrated fish glue on a small saucepan with a few teaspoons of water and add them to the mixture.
Put the cream cheese on the pan above the biscuits and level, then put in the fridge. Also add the layer of strawberries when they are well cold. Leave in the fridge for 2 hours