Ingredients
600 g of natural cheese
200 g boudoirs
500 ml cold coffee
300 g of yoghurt
100 g of milk chocolate
75g sugar
12 g of powdered chocolate
6 sheets gelatin
15 ml lemon juice
Preparation
1 Place first, a frame or a pastry circle on a dish. 2 Prepare coffee. Cool and pour into a container creux.3 Take ladyfingers and soak in cold coffee and then cover it in the dish. 4 Grate the chocolate. Distribute half the chips, based on the gâteau.5 Wash, cut in half and press the lemon. Collect the juice in a small bowl then set aside. 6 Now, pour into another container, yogurt, lemon juice and the fromage.7 With a mixer, mix it in order to have a uniform composition. 8 Soak the gelatine in cold water to soften then drain it. Warm the then softened in 150 ml of boiled water. Add some sugar until completely dissolved gélatine.9 Add the yogurt, mixing well to obtain a homogeneous preparation. 10 Reverse the cream into the mold and put to frais.11 After 3 hours, make your dish out of the fridge and gently remove the moule.12 Cover the cake cacao.13 If you still grated chocolate You can use it to decorate your dessert.14Servez on.
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