Creamy Vanilla-mint pie
4-6 individuals or 1 large cake depending on tin size
Begin by placing 4 gelatins in cold water. Base: mix 150 g of bastogne or digestive cookies in a food processor and add 75 g of melted butter to this. Press the crumble into a buttered tin base & let it sit while you make the rest.
In a saucepan, heat (at low temperature) 2 dl of double cream. To this add the seeds of a vanilla pod and a generous handful of finely chopped mint. Add 1-2 dl of sugar and a squeeze of lime juice. In a bowl, mix about 200g of natural yogurt and 150g of crème fraîche or cream cheese.
Add the gelatins ( remove excess water) into the warm cream and mix until they dissolve. Then pour the yogurt mixture into the cream and mix until a smooth texture. Taste and see if it needs more acidity or sweetness. Pour these into tin bases and cover well. Place into the fridge preferably overnight. Decorate with berries and fresh mint leaves.