INGREDIENTS :
Base:
12 dkg of puffed rice
20 dkg melted milk chocolate
Cream:
30 dkg of mascarpone
30 dkg of cottage cheese
7 dkg of powdered sugar
20 kg of white chocolate
2 packets of vanilla sugar
2 dl whipped cream
7g quick gelatin
Up:
grated coconut
1 dark chocolate bar
cracker crumbs
METHOD :
I mix the puffed rice with the melted chocolate. Spread evenly in the bottom of a 26cm cake tin. I put it in the fridge for 1 hour. I mix the cottage cheese, mascarpone, powdered sugar and vanilla sugar. I melt the white chocolate then I pour it into the mixture. Whip the cream until frothy, adding the gelatin. I gently mix the whipped cream with the cream. I smooth it nicely on top of the base. I leave it in the fridge for 3-4 hours. I melt the dark chocolate on top with 1 tablespoon of oil and pour it over.
I decorate it with coconut flakes and cookie crumbs.
