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Delight Easter Eggs Easter



INGREDIENTS 2 packages of cookies Breton (250 g)
75 g butter 1 orange
untreated
400 g cheese
400 g sweetened condensed milk (1 can)
3 sheets of gelatin (6 half-sheets)
20 cl of cream
slight hollow Easter eggs
10 cl full cream for whipped
RECIPE Delight Easter

Melt the butter gently. Place patties in a blender Brittany. Mix to reduce sand. Add the melted butter. Mix until well blended.
Chemiser the bottom of a cake pan with removable bottom with parchment paper. Pour the pancakes mixed. With a large spoon, spread and smooth. Store in a cool place.
Soak the gelatin in a bowl of cold water. Wash the oranges. Remove the zest. Extract the juice.
Warm the orange juice. Squeeze the gelatin. Place in warm juice.
In a bowl, pour the cream cheese and light cream. Whisk well. Add condensed milk. Whipping. Add zest and juice from orange. Mix.
Pour this mixture over the base of the cake stored at costs. Refrigerate.
Cut the tops of chocolate eggs. Book the chocolate crumbs. After a half hour (monitor the consistency of cake, it should neither be too thin or too busy), place the eggs on the cake. They should sink slightly.
Refrigerate.
The next day, assemble the full cream whipped firm. With a pastry bag, place the whipped cream into chocolate eggs.
Place crumbs around chocolate eggs. Serve chilled.