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For the base of a 22 cm mold:
8 FREDDI Buondolce Latte snacks
400 g digestive biscuits
150 gr butter
2 tablespoons milk
1/2 vanilla flavor
For the cream and decoration:
300 gr mascarpone
250 gr sweetened whipping cream
1/2 vanilla flavor
7 gr. Gelatine sheets
20 gr milk
ribes, mint, whipped cream as needed
mixed chocolate decorations as needed
Chop the biscuits and mix them together with the melted butter, the two tablespoons of milk and the aroma of vanilla.
Place a ring for cakes with a 22 cm diameter on a tray.
Pour the biscuit mixture inside and compact well. Keep in the fridge.
Soak the gelatine for about 15 minutes in cold water, squeeze it and melt it in hot milk.
Whip the cream with the mascarpone, the icing sugar and the vanilla aroma and add the cold or slightly warm jelly and mix together.
Remove the biscuit base from the fridge. Unwrap the Freddi Buondolce Fresh Milk snacks, cut them in two parts, place them all around the edge of the ring as in the photo.
Pour in half of the cream, spread a little bit of ribes and chocolate decorations on top.
Cover with the remaining cream, level and pass over the prongs of a fork.
Put a few spoonfuls of whipped cream in a pastry bag with a star-shaped nozzle and make tufts all around next to the snacks.
Spread over other chocolate decorations, place a few sprigs of ribes and mint leaves in the center.
Keep in the fridge for a couple of hours or overnight, remove the ring and serve.
