1 package and medium crackers/cornstarch crackers (approx. 600 grams)
250 g of melted margarine cream
500 ml of fresh milk cream
395ML / Milk can be condensed
1 envelope of gelatin without color ganache 220g half dark chocolate
1 can of cream
220g milk chocolate Cookies / Calypso cookie decoration
In a blender or food processor, grind the entire cookie, then mix with the room temperature margarine to form a dough.
Whip the cream (very cold) to triple the volume. Then just enter the condensed milk and relax for a few minutes.
Meanwhile, prepare the flavored gelatin according to package directions, then mix with the cream from the fridge.
Ganache: Melt the chocolate in the microwave or in a water bath and mix with the cream until fluffy.