Use a food processor to crush shortbread cookies. Add melted butter and mix thoroughly.
Lightly grease the round shape with a diameter of 22 cm. Lay the base from the sand crumbs with the sides 6-7 cm high, helping yourself with a glass. Refrigerate for 30 minutes.
Beat curd cheese at room temperature with sugar.
Add cream and whisk again.
Soak gelatin in cold water for 5 minutes (or as directed). 1/4 stack bring water to a boil and remove from heat. Wring out gelatin and dissolve in hot water. Add to the cheese mixture and beat.
Melt the white chocolate in a water bath.
Add a third of the cheese mass to melted white chocolate, mix thoroughly. Pour into a cookie base. Put in the freezer for 15 minutes (or in the refrigerator for at least 30 minutes) to set the layer.
Melt milk chocolate in a water bath.
Add half the remaining cheese mass to milk chocolate, mix thoroughly. Gently lay on a layer of white chocolate. Put in the freezer for 15 minutes (or in the refrigerator for at least 30 minutes) to set the layer.
Melt dark chocolate in a water bath.
Add the remaining cheese mass to dark chocolate, mix thoroughly. Gently lay on a layer of milk chocolate. Refrigerate overnight to completely freeze the cake.
Carefully remove the pan before serving. Enjoy your meal!
I love that it uses simple, everyday ingredients that I usually have on hand.