450gr firm cream cheese

500ml milk cream

250gr pulp Parchite seedless (Passion fruit)

400gr condensed milk

15gr unflavored gelatin

75ml water

For the base:

250gr vanilla


150gr butter

For coverage:

100gr Parchita pulp with seeds (passion fruit)

50gr sugar

Process the cookies

add the melted butter. Build good sand and form the base of a detachable 20cm hoop. Boil the pulp of Parchite seedless and cool.

In a bowl, combine the cream cheese, condensed milk, and the already cold pulp.

Beat the cream half a point and join the previous preparation with a spatula making enveloping movements.

Add the gelatin hydrates in the water (give it a touch in the microwave to equalize densities).

Turn it over the cookie base and take it to the freezer for a minimum of 2h. For the coverage, boil the pulp (with seeds) with the sugar so that it takes the body.