150 gr of dry biscuits ( like Maria biscuits)
60 gr of macaroons
90 gr of butter
12 gr gelatine
250 gr of white chocolate
100 ml of milk
500 gr of ricotta
300 ml of fresh cream *
50 grams of powdered sugar
Crumble both the biscuits and the macaroons, mix them with melted butter.
Mash on the base of a mold and leave in the fridge.
Put the gelatin in cold water for 15 minutes.
Mix the ricotta with the icing sugar.
Melt the white chocolate with the milk and add the gelatin.
Whip the cream.
Combine everything and pour on the base.
Leave in the fridge overnight and then serve.
Heavy cream and heavy whipping cream are essentially the same thing as fresh cream