For the crust
200g of Maizena biscuits
" 1/2 cup of melted butter
For the filling
1/4 cup of cold milk
1 envelope of unflavored gelatin
1/2 cup of grated carrot
1/4 cup of hot milk
1 teaspoon of vanilla extract
1 pinch of cinnamon
3 whole eggs
1/2 kg of ricotta cheese, crumbled
1/2 cup of heavy cream
For the crust
200g of Maizena biscuits
" 1/2 cup of melted butter
For the filling
1/4 cup of cold milk
1 envelope of unflavored gelatin
1/2 cup of grated carrot
1/4 cup of hot milk
1 teaspoon of vanilla extract
1 pinch of cinnamon
3 whole eggs
1/2 kg of ricotta cheese, crumbled
1/2 cup of heavy cream
Grease a 20 cm diameter opening mold. Reserve
Prepare the crust: blend the biscuits, gradually, in the blender
In a bowl, mix well the crushed biscuits with melted butter until you get a smooth mixture
Place the crust at the bottom and sides of the reserved mold, pressing it down with your fingertips
Reserve in the refrigerator
Prepare the filling: dissolve the gelatin, following the package instructions, and blend with cold milk in the blender
Add grated carrot and hot milk and blend again
Add vanilla extract, cinnamon, and eggs
Blend until well combined
While the appliance is still running, add ricotta cheese and heavy cream
Blend until you get a smooth filling
Pour it over the reserved crust and refrigerate until firm
If desired, decorate with fresh or candied fruits
Serve chilled.
