Saffron Mascarpone Fig Cheesecake recipe by Ruhana Ebrahim

Name: Saffron Mascarpone Fig Cheesecake recipe by Ruhana Ebrahim
Total time: 50 min
Ingredients: 1 ½ packets tennis/ginger buiscuits (crushed); 3 fingers butter (melted); 2 tubs Lancewood mascarpone cheese; 1 tin condensed milk; ½ teaspoon saffron threads; 1 tablespoon hot milk; 2 tablespoons gelatin; ¼ cup hot water; 250ml fresh cream (whipped stiff); Also needed-; 25cm springform tin; Crushed Pistaschios; Fresh figs; 1. Grease springform pan.; 2. Mix melted butter into biscuits and pat flat into bottom of greased pan.; 3. Leave in fridge to chill.; 4. Beat fresh cream stiff and leave aside.; 5. Seep saffron threads in milk.; 6. Soak gelatin in water and allow to sponge.; 7. In a deep bowl, beat mascarpone cheese till smooth.; 8. Add in condensed milk and beat in.; 9. Add in gelatin mixture and beat in.; 10. Add in saffron mixture and quickly beat in.; 11. Gently fold in whipped cream.; 12. Pour filling onto base.; 13. Garnish with crushed pistachios and place in fridge to set.; 14. Cut and arrange figs. (May caramelize them if you'd like by dipping the inside of fig into castor sugar & blow torching it.); 15. Before serving, drizzle honey over figs.

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Saffron Mascarpone Fig Cheesecake recipe by Ruhana Ebrahim posted on 21 Jun 2018 . Recipe has a rating of 4.5 by 2 members and the recipe belongs in the Desserts, Sweet Meats recipes category

Keywords

cheesecake
ebrahim
fig
halaal
mascarpone
recipe
ruhana
saffron

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Ingredients

1 ½ packets tennis/ginger buiscuits (crushed)
3 fingers butter (melted)
2 tubs Lancewood mascarpone cheese
1 tin condensed milk
½ teaspoon saffron threads
1 tablespoon hot milk
2 tablespoons gelatin
¼ cup hot water
250ml fresh cream (whipped stiff)
Also needed-
25cm springform tin
Crushed Pistaschios
Fresh figs
1. Grease springform pan.
2. Mix melted butter into biscuits and pat flat into bottom of greased pan.
3. Leave in fridge to chill.
4. Beat fresh cream stiff and leave aside.
5. Seep saffron threads in milk.
6. Soak gelatin in water and allow to sponge.
7. In a deep bowl, beat mascarpone cheese till smooth.
8. Add in condensed milk and beat in.
9. Add in gelatin mixture and beat in.
10. Add in saffron mixture and quickly beat in.
11. Gently fold in whipped cream.
12. Pour filling onto base.
13. Garnish with crushed pistachios and place in fridge to set.
14. Cut and arrange figs. (May caramelize them if you'd like by dipping the inside of fig into castor sugar & blow torching it.)
15. Before serving, drizzle honey over figs.