Assemble the mould following the directions and place it on a dish. Melt butter (50 g). Stir biscuits mix and melted butter until crumbs are evenly moistened. Pour crust into mould and press with a spoon. Pour 250 ml of milk into high sides bowl, add 200 g of cream cheese and filling mix. Beat with mixer on high speed 4 minutes. Pour the filling into crust, garnish with berries sauce and place in fridge for at least 1 hour. Before serving, remove the rim of the mould with the help of a wet knife. Store in refrigerator.
Filling mix: sugar, dextrose, glucose syrup, palm oil, edible gelatine, potato maltodextrin, emulsifier: E472a; modified potato starch, skimmed milk powder, cream powder, milk proteins, thickening agent: sodium alginate; acidity regulator: citric acid. Crust mix: whole wheat flour, sugar, sunflower oil, wheat starch, glucose syrup, skimmed milk powder (1,1%), barley malt extract, raising agent: ammonium carbonate, sodium hydrogen carbonate; natural flavourings. Berries Sauce:sugar, wild fruits 35% (blueberries, blackberries, strawberries, raspberries in a variable proportion), glucose-fructose syrup, thickening agents: modified corn starch, locust bean gum; acidity regulator: citric acid; natural flavourings.
Without baking , With mould , With topping , With biscuits
300 g / 440 g
18 / 90