CRUMBLE CAKE 2.0
Leonardo Pellacani
Gluten-free
Menù Ingredients
250 cl Milk
250 cl Fresh cream
50 g Butter
6 Strawberries
6 Mint leaves
For 6 serves
Mix the Biscuit crumb cheesecake base with softened butter. Pour half of the mixture into 6 glasses. Using a stand mixer, whip the Cheesecake cream powder mix with cold milk and fresh cream. Once the cream is whipped, transfer i tot a pipin bag and create the second layer. For the following layers, add the Strawberry coulis and then the remaining Biscuit crumb mixture. Finish with the Cheesecake cream and then the Passion fruit Coulis. Decorate with a strawberry and a mint leaf.
