Ingredients:
- 500 g of fresh spreadable cheese
- 10 g of Spirulina algae powder
- 300 ml of vegetable cream for desserts
- 100 g of icing sugar or fine granulated sugar
- 8 g of gelatin sheets
- 1 teaspoon of vanilla extract
- 4 tablespoons of liquid cream or water to dissolve the gelatin sheets
Preparation:
Put the isinglass in cold water for at least 10 minutes. Whip the cream to stiff peaks, do not whip it excessively, it must be very soft, set aside.
Meanwhile, in a bowl, mix the cheese, sugar, spirulina algae powder and the aromas with a whisk for about a minute.
In a saucepan, heat the 4 tablespoons of cream without boiling and add the well-squeezed gelatine. Stir with a spoon to completely dissolve it.
Leave to cool and add the gelatin to the mixture. Add the cream and on several occasions mixing from bottom to top or with electric whisks at low speed.
If you like, you can also add raspberries and blackberries to the filling.
As a base for the dessert you can use a puff pastry on which to pour the whole mixture.
Level the surface well and let it rest in the fridge for at least 4 hours.
