125 gram biscuit oreo without the cream, blend smooth
3 tablespoons unsalted butter, melted
Cream Ingredients:
350 ml of liquid milk
15 grams of cornstarch
1/4 teaspoon salt
65 grams of sugar
4 sheets gelatin, soak and squeeze
100 grams of yogurt blueberry
75 grams of white cooking chocolate
100 grams heavy cream
2 drops of purple dye
25 grams of blueberries, roughly chopped
How to make:
Stir oreo and unsalted butter.
Pour in a rather wide short glass. Condense slightly and chill in refrigerator.
Cream: boiled milk, cornstarch, salt, sugar, and gelatin until thickened. Enter blueberry yogurt. Stir well. Add pieces of white cooking chocolate. Stir until dissolved. Set aside.
Heavy cream whipped cream until half fluffy. Enter milk stew a little while shaken gently until smooth ..
Pour over the base. Chill in the refrigerator.
For 5 pieces
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