Ingredients

The following ingredients have 8 Servings
  • 6 ounces crushed gluten-free cookies (150 gr)
  • 4 ounces mascarpone cheese (125 gr)
  • 3 tablespoons butter (40 gr) (melted)
  • 1 pound soft cream cheese (500 gr) (at room temperature)
  • sugar (125 gr)
  • 6 ounces cream (200 ml)
  • 2 ounces mascarpone cheese (50 gr)
  • 1 tablespoon of gelatin (4 sheets)
  • 8 fresh figs (halved)
  • ¼ cup organic honey

Instruction

  • In a medium mixing bowl combine the crushed cookies, mascarpone and butter. Mix them until a dough comes together. Press the cookie mixture into the bottom of 9-inch springform pan.
  • In another mixing bowl, beat the cream cheese until smooth. Add the sugar, cream and mascarpone and gently stir together.
  • In a small bowl cover the gelatin with just enough boiling water to cover. Add it to the cheese mixture.
  • Pour the cheese mixture on top of the base through a strainer and refrigerate it for at least 4 hours.
  • Arrange the raw figs on top and drizzle with the honey.