Sugar plum cheesecake bites recipe | Sainsbury`s Magazine

Ingredients

• 100g pistachio kernels
• 1 x 160g pack Taste the Difference almond or lemon shortbread thins
• 75g butter, melted
• 6 tbsp Prosecco
• 6 sheets Dr Oetker leaf gelatine
• 1 x 397g can sweetened condensed milk
• 200ml double cream
• 180g full-fat cream cheese (we used Philadelphia)
• 6 ripe red plums
• 4 tbsp Prosecco
• 4 sheets Dr Oetker leaf gelatine
• 1 medium egg white
• 3 tbsp caster sugar
• 150g fresh redcurrants