- 300g minced Mozzarella
- 150g Chocolate biscuits
- 80g Butter
- 120g Icing sugar
- 1 Vanilla pod
- 8g Isinglass
- 150g Fresh cream
- 300g Strawberries
Blend the chocolate biscuits, then mix them with the melted butter. Roll out the mixture into a round cake tin lined with wax paper. Press well and put in the freezer.
Chop the well-squeezed mozzarella until it becomes a creamy dough. Add 50g of icing sugar and the seeds of the vanilla bean. Work until the mixture is uniform and smooth. Soak the isinglass in cold water for 10 minutes. Heat 2 tbs of cream and dissolve the well-squeezed isinglass. Add the mixture with the isinglass, to the mozzarella cream and stir. Whip the cream and add 50g of icing sugar. Add it to the mozzarella mixture, little by little, so as to have a creamy dough. Pour it on the base of biscuits, level well and put the Mozzarella Cake in the refrigerator for at least 4 hours; it would still be better to prepare it the day before.
Prepare the strawberry sauce: in a saucepan, over low heat, put the strawberries cut into small pieces together with 20g of icing sugar. Cook the strawberries until they are pulped and creamy. Allow to cool and place in the fridge.
Before serving, decorate the Mozzarella Cake with the strawberry sauce.