400 g strawberries
300 g of Philadelphia-type cream cheese
250 g ricotta 250 g ricotta
150 g of Digestive type shortbread cookies
150 g of whole liquid cream
60 g icing sugar
40 g of caster sugar
30 g of soft butter
17 g gelatin sheets
1 vanilla pod
1 lemon
Deco (optional)
Red fruits
2 sprigs of mint
Preparation
Thinly slice 200 g of strawberries on a mandolin. Place them on a baking she44et covered with baking paper, then sprinkle them with caster sugar and put them in the oven, half-open at 60 ° C, for 1 hour to make crisps.
Mix the cookies with the butter and line the bottom of a pastry ring placed on a flat baking sheet.
Rehydrate in cold water, 9 g of gelatin in one bowl and 8 g in another. Whip 100 g of whipped cream in a food processor.
Mix the ricotta, cream cheese, whipped cream and seeds scraped from the vanilla bean.
Heat the rest of the cream, then off the heat add the 9 g of gelatin, which has been drained. Mix with the cheese maker and add to the pastry ring lined with dough at the bottom.
Mix the remaining 200 g of strawberries with 1 tsp. lemon juice and icing sugar. Heat 1/4 of this coulis then melt the remaining 8 g of squeezed gelatin, mix well and add the rest of the coulis before pouring everything over the cheese apparatus in the pastry ring.
Let stand in the friidge for at least 2 hours. Unmould by passing the blade of a knife and gently removing the pastry ring. Decorate with strawberry crisps, some berries and mint leaves if you wish.
