|CEREAL'EAT FROLLA||g 500|
|unsalted butter 82% fat - softened||g 150|
|raw sugar||g 50|
Knead all the ingredients in a planetary mixer with the paddle attachment until you obtain a crumble.
Spread the crumble onto a tray lined in parchment paper and bake in a deck oven at 180-190°C for 10-15 minutes.
Fill some glasses 1/4 full with FRUTTIDOR FRUTTI di BOSCO.
Fill the glasses with the cheesecake mousse until 3/4 full and cook the open glasses by heated bath in a double pan, in oven at 130°C for 140 minutes.
Decorate with the crumble and serve.