Saffron Mascarpone Fig Cheesecake
Rec cred: Ruhana EbrahimPic cred: @mama_taught_me_well
Ingredients:Base-1 ½ packets tennis/ginger buiscuits (crushed)3 fingers butter (melted)
Filling-2 tubs Lancewood mascarpone cheese1 tin condensed milk½ teaspoon saffron threads1 tablespoon hot milk2 tablespoon gelatin¼ cup hot water250ml fresh cream (whipped stiff)
Also needed-25cm springform tinSpray 'and CookCrushed PistaschiosFresh figsCastor sugar
Method:1. Grease springform pan.2. Mix melted butter into biscuits and pat flat into bottom of greased pan.3. Leave in fridge to chill.4. Beat fresh cream stiff and leave aside.5. Seep saffron threads in milk.6. Soak gelatin in water and allow to sponge.7. Beat mascarpone cheese till smooth.8. Add condensed milk and beat in.9. Add in gelatin mixture and beat in.10. Add in saffron mixture and quickly beat in.11. Gently fold in whipped cream.12. Pour filling onto base.13. Garnish with crushed pistachios.14. Cut and arrange figs. May caramelize them if you'd like by dipping the inside of fig into sugar & blow torching it. 15. Place in fridge to chill overnight. Serve cold.