For the biscuit base :
-10 g of peanut butter
-5 g of milk
-4 g of maple syrup
For the cream :
-40 g of ricotta (or cream cheese)
-60 g of thick yogurt (or more ricotta)
-5 g of agave syrup
-4-5 g of true blue joy (berry powder)
-8 g of cashew cream
First crush the biscuits and add the rest of the ingredients of the biscuit part.
In a ramekin, place baking paper and press the preparation with the back of a spoon.
Then mix the ingredients of the cream part and spread over the base.
Place in the freezer 2-3 hours then wait for a few minutes before tasting. Bon appétit!