Desserts from Italy
translated by Italian with
Take a bowl, mount everything and forget it in the fridge! Easy to prepare and to eat!
We line the bottom of the pan with parchment paper, closing the mold well so that it remains firm and adheres well. I used a 6 and 6 cm mini-cheesecake hinge mold. But these doses are ideal for a 22 or 23 cm hinge mold.
Dissolve the butter in the microwave (checking every 10 seconds, so that it does not burn) or on the stove at a moderate flame, taking care that it does not burn. We gather the cookies in the bag and let off our anger using the rolling pin or the pestacarne to reduce them to dust.
If there are small pieces, nothing happens, the important thing is that the base is homogeneous, without holes. We add the butter to the biscuits and helping with the back of a spoon we press well on the base. Let's put in the fridge while we take care of the cake.
In a large bowl we work the cheese and sugar, meanwhile we put the gelatine to soak with water at room temperature and heat the lemon juice.
Whip the cream firmly, add the cream yogurt and keep an eye on the temperature of the lemon juice. It must be lukewarm, so that the gelatine can melt but not burn.
Add the gelatine dissolved in the juice and the whipped cream to the cream.
We work with movements from top to bottom, so as not to disassemble it, we incorporate everything well before pouring the cream on the basis of biscuits. Level with the spatula and place in the fridge for at least two hours.
We check by gently pressing the base with the index, to make sure it is firm. Let's devote ourselves to jelly.
In a saucepan, stir the starch and sugar with a whisk, then add the citrus juice. Let's move on the heat, moderate heat and stir for a few minutes until it thickens.
At this point let it cool and in the meantime soak the gelatin that we will then dissolve in the citrus cream. Pour on the cake and leave in the fridge for another two hours.
I decorated with poppy seeds, but you can do as my mother did, using lemon slices.