One of my all time favourite desserts with all my friends! Great to serve with a raspberry compote.
100g plain choc digestives
50g melted butter
400g white chocolate
284ml double cream
250g full fat soft cheese
250g mascarpone
1. Crush biscuits in food processor. Pour in melted butter and whiz briefly again.
Line a 20cm springform tin and add biscuit mix as base pressing down with a spoon. Refrigerate while you prepare the topping.
2. Break the chocolate in a heatproof bowl, melt over simmering water gently. Put to the side while it cools a little.
3. Beat the cream, soft cheese and mascarpone until combined (don't overbeat otherwise too stiff). Add melted white chocolate.
4. Leave in fridge overnight or for 3 hours.
No comments:
Post a Comment