Agar-agar I, if time permits, soak for a few hours in a small amount of water, often at night. I think it so dissolves in the boiling liquid. Stir in the sugar into the milk and put it on the fire. When milk is hot, add the agar and bring the milk to boil. Cook, stirring, several minutes until the agar is completely dissolved. This is the difference between agar-agar from gelatin, which can not be boiled in any case.

While the heated milk and boil agar, separate the halves of cookies. One half, brush with cream, put in silicone molds marked down

Other halves, without the cream, put it in a bag and crush into crumbs with a rolling pin.

Remove milk from heat and let stand at room temperature to cool. Then beat with a whisk. The milk will foam, appears air cap. You can instead use a beater to mixer.

Stir in crumbs of biscuits and stir. The jelly of agar-agar starts to set at room temperature, so do not miss this moment.

Pour into molds and remove in the cold. The gel hardens in 5 minutes. I got 6 molds with a volume of 70 ml and one glass of wine, in which is a cookie I put on top. Here, incidentally, is another spectacular option of presenting this dessert.