Ingredients:
For the bottom
300 g of printed biscuits
100 g butter and broth
50 g of sugar
For the cream needed:
240 ml of water
28 g of gelatin powder
160 g of sugar
500 g of cream cheese
300 g of yogurt
1 lemon levore
3 tablespoons lemon water
300 g marmalade with blueberries
Ingredients:
For the bottom
300 g of printed biscuits
100 g butter and broth
50 g of sugar
For the cream needed:
240 ml of water
28 g of gelatin powder
160 g of sugar
500 g of cream cheese
300 g of yogurt
1 lemon levore
3 tablespoons lemon water
300 g blueberry jam
In a deep container drain 240 ml of water and 28 g of powdered gelatin and leave for 10 minutes to rest then warm to low temperature until it is melted and drained.
In the pot of cake, the biscuits crush the sugar and the melted biscuit and makes the form.
In another dish I pour 500 g of Philadelphia cream cheese and 160 g of sugar mixed with a mixer, then pour 300 g of yoghurt 1 lemon and 3 tablespoons lemon squeezed lemon I back with a mixer and then I wake and the gelatin stir well And continue with the mexer until it becomes slightly thicker.
He wraps half the cream and half a spoonful of jumper jar and makes a few lines, then pours the remaining and continues with a blueberry skewer and a little swirling with jade skewer.
It covers and leaves in the fridge for 8 hours or until the next.
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