For the crust:
2 Oz. Of vanilla cookies
2 Oz. Of butter, softened
1/2 tablespoon of ground cinnamon
For the filling:
2 plain Greek yogurt cups (about 5,3 ounces each)
1/2 cup of powdered sugar
7 Oz. Of white chocolate
14 Oz. Heavy cream, divided
2 Oz. unflavored gelatin
White chocolate sticks, for garnish
10 fresh raspberries, for garnish
Crush the cookies and add the cinnamon, mixing it with the butter until you have a soft paste. Press mixture on a rectangular mold (approx. 10×8 inch) and put it in the fridge.
Now melt the white chocolate over water bath with 4 oz. of heavy cream and 2 o.z of gelatin.
Beat 1 yogurt cup with remaining heavy cream/whole milk, and powdered sugar until you have a well-blended mixture.
Add to the melted white chocolate and stir constantly until combined. Remove the mold from the fridge and white chocolate pour white chocolate-yogurt mixture over the cookies.
Put pie in the fridge and let it rest for at least 2 hours or until the mixture settles.
Serve garnished with fresh raspberries and white chocolate sticks.
Sauvignon Blanc or Chardonnay