How to make
Grind or crush the biscuits. Melt the butter and mix it with the biscuits. Place 6 small rings on a tray.
Put some of the biscuits in each ring, press them down with a spoon and refrigerate them for 15 minutes. Beat in the mascarpone, the sugar, a few drops of the essence and the juice of 1/2 a lime.
Separately beat the cream. Gradually add it to the mascarpone and mix with a spatula.
Put some of the mixture in each ring, without filling it to the top.
Prepare the fruit gelatin according to the instructions on the package. Mine was for 2 cups (500 ml) of liquid by first dissolving it in 1 cup (250 ml) of hot water and then adding 1 cup (250 ml) of cold water.
Fill each ring with the gelatin, put a cherry on each one and refrigerate them, until they set.
Run a knife along the walls and free the pastries from the rings.
The mascarpone and biscuit pastries are very tasty.
