1, ingredients: 10g gelatine powder, 30g water, 100g digestive biscuits, 60g unsalted butter, 250g cream cheese, 60g powdered sugar, 15ml lemon juice, 1 whipping cream +50.

2. 70 grams of milk, 2 spoons of hazelnut chocolate spread, and appropriate amount of cocoa powder.

3. Prepare all the ingredients, melt the butter in water and set aside.

4. Put the biscuits into a plastic bag, crush them, add butter, mix well, and refrigerate for 40 minutes.

5. Add 30 grams of water to the gelatine powder, mix well with insulated water and set aside.

6. Then beat the cream cheese until thick, add powdered sugar, stir evenly, add lemon juice, and continue to stir.

7. Beat the milk again, mix well and pour in the gelatine liquid and light cream. Set aside.

8. Pour the mixed batter into the mold and place it in the refrigerator for 20 minutes.

9. Then take out and pour an appropriate amount of melted hazelnut chocolate spread on top, and continue to refrigerate for 20 minutes.

10. Then pour a spoonful of melted hazelnut chocolate spread and continue to refrigerate for 4 hours.

11, now the time is up, take it out of the mold, sprinkle with cocoa powder, and it’s ready to eat.