- 200 gr of cream cheese
- 150 gr of El Becerril soft cheese
- 75 gr of thick cream
- 150 ml milk
- 125 gr of sugar
- 500 ml of 35% fat cream
- 2 curd envelopes
- 3 jelly sheets
- Green food coloring
Cream cheese: Grate the El Becerril soft cheese and, in a saucepan, heat it gently together with the thick cream. Stir it continuously until the cheese melts and finally beat the mixture until you get a cream.
Put the cream in a saucepan on a low heat and add the sugar while stirring. When the sugar and cream have been infused, add the cheese cream little by little and stirring constantly.
At the same time, in a separate bowl, mix the milk and the curd until there are no lumps. Then, add it to the mixture that we are cooking. We boil the mixture for about a minute and remove from heat. Fill the tree-shaped molds with the mixture and let cool. Reserve in the fridge.
To make the decoration: first, we hydrate 3 gelatin leaves in cold water for 10 minutes. Then, in a small saucepan, heat a little water and mix the gelatin with a pinch of green food coloring. We pass the colored mixture to a pastry bag.
Unmold the cream cheese trees and, with the help of the pastry bag, decorate them to taste. We reserve again in the fridge until the moment of consuming them.