Instructions for 5 servings / screw-top jars (230 ml each)
Ground:
Crumble the shortbread and mix with the melted butter. Then divide it between the screw jars and press into the bottom.
Cake mass:
Mix the remaining ingredients and beat until airy. (Should result in a creamy, slightly liquid mass)
Then divide between the jars, screw the jars tightly, place in a water bath and cook sous vide at 80 degrees for 90 minutes. Then cool the glasses briefly and put them in the refrigerator.
When serving, decorate with fresh fruit if necessary.
Ingredients
Print Recipe
Pin Recipe