Preparation of the Base: We start by melting 150 grams of fat in a pot over low heat, making sure not to let it boil, but just to melt evenly. Meanwhile, we take the biscuits and grind them finely, ideally using a food processor or a mixer, to achieve a homogeneous texture. Once the fat is melted, we add it over the ground biscuits and mix well until all the biscuits are completely coated in fat. We line a round mold with plastic wrap, ensuring it is of the right size to hold the mixture. We pour the biscuit mixture into the mold and press it firmly with our fingers to create a solid base. Then, we place the mold in the freezer for about 20 minutes to ensure the base sets well.
Preparation of Cream 1: We start working on the first cream. We take the two packets of gelatin and soak them in the juice from the apricot compote, letting them absorb the liquid for a few minutes. Meanwhile, we cut the apricots into smaller pieces so that they are easy to distribute in the cream. We whip the cream until it becomes fluffy, then add a packet of stabilizer to give it better stability. After obtaining a firm mixture, we add the apricot yogurt and mix everything until the ingredients are perfectly homogeneous. The gelatin, after soaking, is heated over low heat until completely dissolved, making sure it does not boil. We pour it over the whipped cream and yogurt mixture, mixing again with the mixer, then we pour this cream over the biscuit base. We evenly distribute the apricot pieces on top and put the mold back in the freezer for 10-15 minutes until this mixture sets.
Preparation of Cream 2: To prepare the second cream, we soak the two packets of gelatin in 100 ml of cold water. We whip the cream again, add the stabilizer and the strawberry yogurt, mixing well until homogeneous. The gelatin, after soaking, is heated until dissolved, then we add it to the whipped cream mixture. We mix everything until it becomes a homogeneous composition, which we carefully pour over the first cream in the prepared mold. We again place the mold in the freezer for 10-15 minutes, during which we take care of the decoration.
Preparation of Decoration: In a bowl, we put 2 packets of cake jelly and 3 tablespoons of sugar. Gradually pour in 300 ml of cold water, mixing well to avoid lumps. We place the mixture on the heat and let it boil for one minute, then remove it from the heat and cool it in a container with cold water, stirring constantly until it begins to thicken. Once the cake jelly reaches the desired consistency, we carefully pour it over the strawberry cream in the mold, smoothing it out. We let everything cool in the refrigerator for an hour; if you are impatient, you can opt for the freezer for 10 minutes. Finally, for an extra flavor, you can decorate with whipped cream, adding an elegant and delicious touch to the dessert.
Preparation of Cream 1: We start working on the first cream. We take the two packets of gelatin and soak them in the juice from the apricot compote, letting them absorb the liquid for a few minutes. Meanwhile, we cut the apricots into smaller pieces so that they are easy to distribute in the cream. We whip the cream until it becomes fluffy, then add a packet of stabilizer to give it better stability. After obtaining a firm mixture, we add the apricot yogurt and mix everything until the ingredients are perfectly homogeneous. The gelatin, after soaking, is heated over low heat until completely dissolved, making sure it does not boil. We pour it over the whipped cream and yogurt mixture, mixing again with the mixer, then we pour this cream over the biscuit base. We evenly distribute the apricot pieces on top and put the mold back in the freezer for 10-15 minutes until this mixture sets.
Preparation of Cream 2: To prepare the second cream, we soak the two packets of gelatin in 100 ml of cold water. We whip the cream again, add the stabilizer and the strawberry yogurt, mixing well until homogeneous. The gelatin, after soaking, is heated until dissolved, then we add it to the whipped cream mixture. We mix everything until it becomes a homogeneous composition, which we carefully pour over the first cream in the prepared mold. We again place the mold in the freezer for 10-15 minutes, during which we take care of the decoration.
Preparation of Decoration: In a bowl, we put 2 packets of cake jelly and 3 tablespoons of sugar. Gradually pour in 300 ml of cold water, mixing well to avoid lumps. We place the mixture on the heat and let it boil for one minute, then remove it from the heat and cool it in a container with cold water, stirring constantly until it begins to thicken. Once the cake jelly reaches the desired consistency, we carefully pour it over the strawberry cream in the mold, smoothing it out. We let everything cool in the refrigerator for an hour; if you are impatient, you can opt for the freezer for 10 minutes. Finally, for an extra flavor, you can decorate with whipped cream, adding an elegant and delicious touch to the dessert.
Ingredients
Ingredients for the base: 200 g vanilla biscuits 150 g Rama Cream 1: 400 g apricot yogurt (or from another fruit) 1 can of apricot compote (medium can) 2 packets of finely ground gelatin (transparent) 200 ml Hulala whipped cream 1 packet of whipped cream stabilizer Cream 2: 400 g strawberry yogurt (or another fruit) 2 packets of finely ground gelatin (transparent) 200 ml whipped cream 1 packet of whipped cream stabilizer 100 ml water Decoration: 2 packets of red (or transparent, green) tort gel 3 tablespoons of sugar 300 ml water