450gr firm cream cheese
500ml milk cream
250gr pulp Parchite seedless (Passion fruit)
400gr condensed milk
15gr unflavored gelatin
For the base:
100gr Parchita pulp with seeds (passion fruit)
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.