PISTACHIO CHEESECAKE
Leonardo Pellacani
Gluten-free
Menù Ingredients
250 ml Milk
250 ml Cream
24 g Butter
For 6 serves
Mix the Biscuit crumb cheesecake Base with softened butter. Divide the mixture into 6 dessert cups.
In a stand mixer, whip the powdered Cheesecake Cream Mix with cold milk and cream. Once the mixture is whipped, transfer it to a piping bag and fill the cups.
Add the Sweet Pistachio Cream and the Chocolate Glaze.
Finish with a sprinkle of chopped pistachios.
