FOR THE BASE
- Speculoos or similar biscuits 200 g
- Butter 100 g
- Philadelphia cream cheese 600 g
- Heavy cream 36% 300 g
- Sugar 120 g
- NOROHY Tahiti vanilla 1 bean
Melt the butter.
Use a food processor to crush the biscuits. Add the butter and mix by hand.
Spread the mixture into a ring or springform cake tin (approx. diameter: 20cm), pressing down firmly.
Mix the cream cheese, sugar and vanilla seeds in a large bowl.
In a different bowl, whip the chilled heavy cream to make a firm chantilly.
Gently foldit into the previous mixture, then pour this over the biscuit.
Leave the mixture tosit in the refrigerator for at least 4 hours.
Serve with a fruit coulis.
If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download!DOWNLOAD A PDF OF THE RECIPE