1 package of chocolate biscotti
100 g of butter
Filling
1 can of cream of tartar
200 g of cream cheese
1 cup (ch) of grated carrot
1/4 cup (ch) of peppermint extract
1 envelope of unflavored gelatin (6 g)
5 tablespoons (sopas) of water
Chocolate shavings for decoration
1 package of chocolate biscotti
100 g of butter
Filling
1 can of cream of tartar
200 g of cream cheese
1 cup (ch) of grated carrot
1/4 cup (ch) of peppermint extract
1 envelope of unflavored gelatin (6 g)
5 tablespoons (sopas) of water
Chocolate shavings for decoration
Preheat the oven to 180°C
Crush the biscuits and mix with melted butter to form a crumbly mixture
Line the bottom and sides of a 22 cm diameter removable cake pan and press with your fingers
Bake for 10 minutes
Let it rest
Filling
In a blender, beat the cream of tartar with the whey, cream cheese, grated carrot, and peppermint extract
Mix in dissolved gelatin and pour over the mixture
Chill in the refrigerator until set
Unmold, decorate with chocolate shavings, and if desired, mint leaves
