INGREDIENTS:
For the filling:
450 gr of firm cream cheese
500 ml of milk cream
250 gr of seedless passion fruit pulp
400 grams of condensed milk
15 gr of unflavored gelatin
100 ml of water
For the base:
250 gr of vanilla cookies
150 grams of butter
For the gelatin:
150 gr of passion fruit pulp with seeds
150 ml of water
100 grams of sugar
15 gr of unflavored gelatin
75 ml of water
PREPARATION:
1. Process the cookies. Add the melted butter.
2. Form the base in a detachable mold or a 20 cm ring.
3. Boil the passion fruit pulp. If it has seeds, blend it a little and strain it.
4. In a bowl, beat the cream cheese at room temperature and the condensed milk.
5. Add the hydrated and melted gelatin in the microwave.
6. Beat the cream at half a point and integrate into the preparation with a spatula.
7. Pour the filling on the base.
8. Take to the freezer 1 to 2 hours.
For the coverage:
1. Place the passion fruit pulp, sugar and water in a pot.
2. Cook until the sugar dissolves.
3. With a fork, remove the large pieces of pulp. Integrate the hydrated and melted gelatin.
4. Place on the cake and freeze until the gelatin takes shape.
