Mini Mascarpone Cheesecakes with Caramelized Figs
Ingredients
For the biscuit base
- 300 g wholegrain biscuits, finely crushed
- 100 g melted butter
- A pinch of cinnamon
For the filling
- 150 g mascarpone, at room temperature
- 150 g fromage blanc (or plain Greek yogurt), at room temperature
- 300 g fresh cream
- 120 g caster sugar
- 1 teaspoon vanilla extract
- 60 g milk
- 6 g gelatin sheets
For decoration
- Babbi Caramelized Fig Cremadelizia
Preparation
Base:
Place six individual rings on a sheet of baking paper.
Mix the melted butter with the crushed biscuits and cinnamon.
Spoon 2–3 teaspoons of the mixture into each ring and press firmly to create an even base.
Refrigerate for at least 30 minutes.
Filling:
Soak the gelatin sheets in cold water.
Mix the fromage blanc with the mascarpone until smooth.
Lightly whip the cream until soft and creamy.
In a small saucepan, dissolve the gelatin with the milk, sugar, and vanilla extract over low heat. Allow to cool slightly, then stir into the cheese mixture.
Gently fold in the semi-whipped cream.
Pour the filling into the six molds and freeze for at least 2½ hours.
Remove from the freezer, let sit at room temperature for about 15 minutes, unmold, and top with Babbi Caramelized Fig Cremadelizia before serving.
Ingredients
For the biscuit base
- 300 g wholegrain biscuits, finely crushed
- 100 g melted butter
- A pinch of cinnamon
For the filling
- 150 g mascarpone, at room temperature
- 150 g fromage blanc (or plain Greek yogurt), at room temperature
- 300 g fresh cream
- 120 g caster sugar
- 1 teaspoon vanilla extract
- 60 g milk
- 6 g gelatin sheets
For decoration
- Babbi Caramelized Fig Cremadelizia
