Do basis. Cookies grind into a fine crumb in a blender or with a rolling pin.

Melt the butter, mix with powdered sugar and little cookies. The sides of the form to cover with cling film or foil. To level the base in the form a little by accessing the region (it is desirable that the form was split with a diameter of 22-26cm). Put in the freezer for 1 hour.

Make a souffle. Soak gelatine in 1.5 tbsp of cold boiled water for 10-15 minutes. Mint, used dried, brew in 300ml of boiling water, let it brew (about 15 minutes), drain and mint broth pour the gelatin, stirring until dissolved. While sealed mint, whisk the cream until sustainable lush mass, add gradually, still whisking, gelatin and mint mixture and stir until smooth.

Frozen on the basis of cookies spread a layer of strawberries.

Pour on top of the souffle and put in the cold for 30-40 minutes, when the souffle is slightly hardens, the surface of the cake will be to decorate after decorating the cake again put on the cold until fully cured souffle for 3-4 hours.

Bon appetit!