A simple festive dessert that come together in minutes, is fuss free yet quite delicious. Make ahead individual portions in small glass bowls for a pretty (pun intended) delicious finish to your celebrations.
INGREDIENTS: SERVES 4
For biscuit base
100 g digestive biscuits
50 g pistachios
25 g clarified butter (ghee)
For saffron cheesecake filling
125 g cream cheese, room temperature
200 g mascarpone,
room temperature
50 g coconut or raw sugar
Pinch of saffron
Few drops of lime juice
METHOD:
For biscuit base
Run the biscuits and pistachios in Nutrifresh bullet jar until ground.
Add clarified butter, and process again briefly to mix.
Divide the mixture between serving bowls, and gently flatten to make base.
For saffron cheesecake filling
Whisk together both creams and sugar until smooth. Add lime juice. Taste and adjust sweetness if required, then whisk in saffron strands.
Divide over base, and gently even out.
Garnish with rose petals, slivered pistachios and saffron strands.
Chill until ready to serve.
