Pastry dough
1/2 cup of melted butter
3/4 cup of cornstarch
1 package of biscuits, such as Maria or Morena, processed in a food processor
Filling
1/3 cup of water
2 cups of ricotta cheese, sieved
1 cup of milk
1 cup of cornstarch
1 envelope of unsweetened and unflavored gelatin (12g)
400g of strawberries
To decorate
14 sliced strawberries
Accessory
23 cm in diameter opening
Pastry dough
1/2 cup of melted butter
3/4 cup of cornstarch
1 package of biscuits, such as Maria or Morena, processed in a food processor
Filling
1/3 cup of water
2 cups of ricotta cheese, sieved
1 cup of milk
1 cup of cornstarch
1 envelope of unsweetened and unflavored gelatin (12g)
400g of strawberries
To decorate
14 sliced strawberries
Accessory
23 cm in diameter opening
Pastry dough
Preheat the oven to medium temperature
With your fingers, mix the crushed biscuits, melted butter, and cornstarch until a fine crumb forms
Place in a mold and press down on the bottom and sides to
cover it
Using a knife, remove the border of the pastry dough, leaving it with a height of 4 cm
Bake until firm (about 10 minutes)
Let cool
Filling
Sprinkle water over gelatin and let it rest for a few minutes
Melt in a bain-marie
In a blender, make a puree with the strawberries
In a bowl, mix ricotta cheese with milk
Add gelatin and mix again
Add cornstarch and strawberry puree and mix one more time
Place the bowl in an ice bath with water and ice and stir well
Fill the pastry dough, cover with aluminum foil and let it rest in the refrigerator until firm (about 2 hours)
Turn over, arrange sliced strawberries on top and serve immediately.
