Ingredients:

Base:

150 gr butter

300 gr digestive biscuits

for the pistachio cream:

250 gr spreadable cheese

200 gr ricotta

250 gr fresh cream

100 gr sugar

100 gr pistachio cream

10 gr gelatine in sheets

for the caramelized pistachios

60 gr pistachios

60 gr sugar

Directions:

1. Base: Blend the biscuits and then add the butter. Mash the mixture in the mold and leave in the fridge.

2. Soak the gelatin in cold water.

3. Cream: add ricotta, cheese and sugar. Then add cream and pistachio cream.

4. Squeeze and dissolve the gelatin in hot milk. Add to the cream.

5. Pour the cream onto the base and refrigerate for 3 hours.

6. Decorate with caramelized pistachios.