- 250 g Idiazábal cheese
- 150 ml Cream
- 2 sheets gelatine
- 1 55g jar Spherika Strawberry pearls
- 300 g white chocolate
- Cut cheese into small slices and place in the bain-marie with the cream until dissolved. Meanwhile, soak the gelatine sheets into cold water.
- When gelatin is dissolved, strain and mix with the cheese. Place the lolly sticks in the moulds and add some strawberry pearls. Add cheese cream and leave to cool. Then place in the freezer.
Put the chocolate in the bain-marie until melted and dip ice creams in it when they are frozen. Leave to cool to create a crunchy layer.