Ingredients (serves 4):
• 250 g strawberries
• 4 teaspoons sugar
• 250 g ricotta cheese
• 250 g Greek yogurt
• 2 tablespoons agave syrup
• 1 teaspoon vanilla extract
• 12 Galbusera “Buoni Così Classici” shortbread cookies
Method:
Wash the strawberries, cut them into quarters, and place in a bowl. Add the sugar, mix well, cover, and refrigerate for at least one hour.
In a separate bowl, mix the ricotta and Greek yogurt first with a spoon, then whisk until smooth. Add the agave syrup and vanilla extract, and combine thoroughly.
Break up the cookies, setting aside 3 for garnish.
Divide the crumbled cookies between 4 glasses, spoon the ricotta mousse on top, then add the strawberries.
Crumble the reserved cookies over each serving as a garnish and serve.
Coffee Cream with Chocolate Shortbread Cookies
Ingredients (serves 4):
• 300 g cream cheese
• 200 g yogurt
• 2 tablespoons powdered sugar
• 2 teaspoons unsweetened cocoa powder
• 100 g whipped cream
• 200 ml strong coffee
• 4 packs of Galbusera “Zero Grano” shortbread cookies with cocoa and chocolate chips
• Dark chocolate
Method:
In a bowl, mix the cream cheese with yogurt, powdered sugar, and cocoa powder. Gently fold in the whipped cream.
Assemble the dessert directly in glasses, layering the cream with the cookies dipped in coffee.
Cover and refrigerate for at least 4 hours.
Just before serving, top each portion with a cookie and a few shavings of dark chocolate.