Ingredients :

first layer:
125 gr speculoos biscuits
50 gr butter

50 gr of crystal sugar

Grind cookies, melt the butter in the microwave.

Mix those three ingredients

Sort molds in a baking tray

fill the molds

Bake in preheated oven for 10 min at 160°C.
Middle layer:
500 gr ricotta cheese
50 gr of corn flour
200 gr granulated sugar
4 vanilla sugar
200 ml of cream (15% fat)
one egg

Whisk the corn flour, 2/3 sugar, 1/4 ricotta cheese.

Add the rest of the cheese, remaining sugar and vanillin sugar.

Add one egg.

Add cream, whisk with a hand whisk until the mixture becomes completely compact.

Add mixture over first layer.

Bake in preheated oven for 35-40 minutes at 160 ° C.
The middle layer is baked when it is just a little burned and still can’t move (when you touch it with your finger it slightly moves)

During the cooling medium layer will begin to slowly descends.
Fruit layer:
300 gr frozen raspberries
70 gr of crystal sugar
1 sheet of gelatin

In smaller pot pour raspberry and crystal sugar (raspberries do not have to be defrosted).

Cook over low heat and occasionally mixing a hand whisk.
Raspberries are ready when liquid is reduced and when mass is fully uniformed(no whole raspberries)
In the meantime, prepare a bowl with cold water.
Add gelatin sheet 7 minutes before the end of cooking raspberries. (If you’re not sure when exactly, cooked raspberries and leave them at stove plat on lowest heat to gently simmering but not to peck at boil that 7 minutes).

Drain the gelatin.

Add gelatin and stir raspberries with a hand whisk quickly(Takes a few seconds to dissolve gelatin if you did everything right).

In a well-cooled mold with the previous layers add the final layer of fruit.

Live in the fridge, for at least an hour to rest, so the fruit layer can jellied.
Bon Appétit!