200g of Maria biscuits or similar
1/2 cup (cha) of melted butter
For the filling
1 envelope of unsweetened gelatin
1/4 cup (cha) of cold milk
1/2 cup (cha) of grated carrot
1/4 cup (cha) of hot milk
1 tablespoon of vanilla extract
1 pinch of cinnamon
3 whole eggs
1/2 kg of chopped ricotta cheese
1/2 cup (cha) of cream
Accessory
Form 20 cm in diameter greased
200g of Maria biscuits or similar
1/2 cup (cha) of melted butter
For the filling
1 envelope of unsweetened gelatin
1/4 cup (cha) of cold milk
1/2 cup (cha) of grated carrot
1/4 cup (cha) of hot milk
1 tablespoon of vanilla extract
1 pinch of cinnamon
3 whole eggs
1/2 kg of chopped ricotta cheese
1/2 cup (cha) of cream
Accessory
Form 20 cm in diameter greased
Blend the biscuits, gradually, in the blender
In a bowl, mix well the crumbled biscuits with the melted butter until a smooth mass is obtained
Place the mass at the bottom and sides of the reserved mold, pressing it with your fingers
Refrigerate
Filling
Dissolve the gelatin according to the packaging instructions and blend with cold milk in the blender
Add grated carrot and hot milk, blending again
Add vanilla extract, eggs, and cinnamon
Blend well until the ingredients are mixed
Without disengaging the appliance, add ricotta cheese and cream, blending until a smooth cream is obtained
Pour the cream over the reserved mass and refrigerate until firm
If desired, garnish with fresh fruits or chopped nuts
Unmold and serve chilled.