Method

Reserve a couple of biscuits and crush the rest, mix with the melted butter. Soak the gelatine leaves in cold water to soften. Warm up slightly the ready-made custard in a microwave. Squeeze the gelatine leaves and melt over fire in the orange juice, whisk in the warmed custard. Whisk in the strawberry yogurt, orange zest and the ricotta, carefully fold in the whipped cream. Take serving glasses, spoon a base of biscuit, top up with the cream, cover with sliced strawberries. Repeat the same process, finish decorating with strawberries and biscuit nibs.


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