Ingredients: 

– For the base: 

200 g of biscuits 

1 tbsp of cocoa powder 

90 g of butter

– For the blackcurrant mousse: 

7 g of gelatin 

40 ml of water 

300 g of blackcurrant

60 g of sugar 

30 g of water 

– For the yogurt mousse: 

12 g of gelatin 

70 ml of water 

350 g of ricotta cheese or cream cheese

80 g of sugar 

10 g vanilla sugar 

200 g of yogurt or sour cream 

Directions: 

1. Finely chop biscuits with cocoa powder. Then mix them with melted butter. 

2. Use this mixture the bottom of a cake mold and flatten. 

3. Let cool in the fridge. 

4. Hydrate gelatin in water and let sit for 7-10 minutes. 

5. Pour blackcurrant, sugar and water in a saucepan. 

6. Bring to a boil, then let cook for 3-4 minutes. 

7. Blend everything, stir in gelatin and let cool at room temperature. 

8. Meanwhile make the yogurt mousse by hydrating gelatin.

9. Aside mix cheese, sugar, vanilla sugar and yogurt. 

10. Blend everything and add hydrated gelatin. 

11. Now assemble the dessert alternating blackcurrant mousse and yogurt mousse. 

12. Let the cake cool in the fridge for 5-6 hours before serving.