Saffron Mascarpone Fig Cheesecake

CREDITS

Rec credit: @when_ruhana_cooks
(Previously known as mama taught me well)
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RECIPE

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 PistaschiosHoney (preferably orange blossom homey honey)Fresh figs
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. In a deep bowl, beat mascarpone cheese till smooth.8. Add in 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 and place in fridge to set.14. Cut and arrange figs. (May caramelize them if you'd like by dipping the inside of fig into castor sugar & blow torching it.)15. Before serving, drizzle honey over figs.#mamataughtmewellrecipes

POSTED ON

21 Jun 2018

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