Arnott's, Biscuits, Choc Wheaten, Milk Chocolate
reduced-fat ricotta cheese
Fruche, Fromage Frais, Vanilla Bean
2 tub(s), (2 x 150g tubs)
¼ cup(s), (55g)
1 tbs, sifted
90 g, melted
1 x 3 second spray(s)
- Preheat oven to 160°C. Lightly spray a 30cm x 20cm lamington tin with oil. Place the biscuits in a food processor and process until they resemble breadcrumbs. Press over base of prepared tin. Bake for 10 minutes. Set aside to cool.
- Process the ricotta, frûche, sugar and cocoa until smooth. Add the melted chocolate and combine. Transfer to a large bowl.
- Sprinkle gelatine over 1½ tablespoons of boiling water in a small heatproof jug. Stir with a fork until gelatine dissolves. Quickly stir gelatine into chocolate mixture.
- Using an electric mixer, beat egg whites into chocolate mixture, in two batches. Spread mixture over prepared base. Cover and place in the fridge for 3 hours to set. Top with strawberries to serve.