Lulo tartlet.
Lulo cheesecake
Ingredients
Four lulos Andean Traditions
A cup of coconut milk Andean Traditions
A cup of margarita cookies
Two envelopes of Universal collapse
Half a cup of unsalted butter
One and a half cups of condensed milk
Two cups of cream cheese
JP products in this recipe
Preparation
In a bowl add the crushed margarita cookies with the butter and stir until integrated.
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Once ready in the glasses, put the cheesecake in the bottom with the help of a spoon and crush very well.
Hydrate the Universal collapiz.
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In the blender add the four Tradiciones Andinas lulos with the Tradiciones Andinas coconut milk and blend until the juice is obtained.
Pass the juice through a strainer to remove all the seeds.
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Put the juice back in the blender and add the condensed milk and cream cheese.
Stir until well integrated.
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Once the collapiz is hydrated, heat in the microwave or in a water bath and add to the blender until all the ingredients are well integrated.
Add the mixture to each of the containers and refrigerate for at least 4 hours.
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Once ready add whipped cream and decorate to taste and enjoy.
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