ingredients

16 Large Bretettes Galettes pure butter Ker Cadélac
60 g melted butter
200 g of mascarpone
200 g of St Môret
10 cl of liquid cream
3 sheets of gelatin
1 small untreated lime
60 g of sugar
4 circles ø 6 cm high

Steps

Step 1

Reduce the patties to a fine powder, stir in the butter, mix until you get a smooth paste. Pack a little of this preparation at the bottom of each circle, reserve 1 hour in the refrigerator.

2nd step

Soak the gelatin in cold water. Heat the liquid cream over low heat, add the drained gelatin.

Step 3

In a salad bowl, mix the mascarpone and St Môret with the sugar, the zest and the lemon juice. Add the cream. Pour this preparation into the circles.

Then cover with a film and reserve in the refrigerator for at least 4 hours.

tips

The gourmet Accompany these cheese-cakes with a red fruit salad for a summer touch, refreshing and colorful.