For the crust
1 package of biscuit mix (200 g)
1/2 cup of melted butter (100 g)
1/4 cup of confectioner's sugar (45 g)
For the filling
1 envelope of unflavored gelatin (12 g)
1/3 cup of water (80 ml)
400 g of strawberries
1 cup of milk (240 ml)
2 cups of ricotta cheese (400 g) passed through a sieve
1 cup of confectioner's sugar (180 g)
14 strawberry slices, without stems (140 g for decoration)
For the crust
1 package of biscuit mix (200 g)
1/2 cup of melted butter (100 g)
1/4 cup of confectioner's sugar (45 g)
For the filling
1 envelope of unflavored gelatin (12 g)
1/3 cup of water (80 ml)
400 g of strawberries
1 cup of milk (240 ml)
2 cups of ricotta cheese (400 g) passed through a sieve
1 cup of confectioner's sugar (180 g)
14 strawberry slices, without stems (140 g for decoration)
Preheat the oven to 180°C (medium)
Prepare the crust: in a blender, blend the biscuit mix until it forms a crumb
Transfer the crumbs to a medium bowl, add the melted butter and confectioner's sugar, and mix with your fingertips until it forms a smooth paste
Place the paste into an opening mold, 23 cm in diameter
Use the back of a spoon to press the paste evenly onto the sides and bottom of the mold
Trim the edges of the crust, leaving it about 4 cm high
Bake in the preheated oven until firm (about 10 minutes)
Let cool
Prepare the filling: in a small refractory bowl, sprinkle the gelatin over the water and mix with a fork. Reserve
Blend the strawberries in a blender until they form a puree. Reserve
Melt the reserved gelatin in a warm water bath
Reserve
In a medium bowl, combine the milk, ricotta cheese, and melted gelatin, and mix well
Add the confectioner's sugar and strawberry puree, and mix again
Place the bowl in an ice bath with cold water and stir until the mixture forms a consistency similar to raw egg white
Fill the cooled crust with this mixture, cover with plastic wrap or aluminum foil, and refrigerate until firm (about 2 hours)
Unmold onto a decorative plate, decorate with strawberry slices, and serve
380 calories per slice
