Ingredients
Base:
- 90g unsalted butter, melted
- 160g biscuits (e.g., digestive or graham crackers), crushed finely
Filling:
- 100g Pistachio Papi pistachio spread
- 265g cream cheese (room temperature)
- 80g mascarpone
- 80g warm milk
- 60g white chocolate, chopped
- 80g caster sugar
- 15g lemon juice
- 70g gelatin solution
- 2g sea salt
Instructions
Step 1
Crush biscuits finely in a food processor or by hand. Mix with melted butter until evenly combined.
Step 2
Press the mixture into the base of a lined 6-inch or 7-inch springform pan, chill in the fridge while you make the filling (at least 15 minutes).
Step 3
Warm the milk (microwave or stovetop until steaming). Pour over chopped white chocolate and stir until fully melted and smooth. Set aside to cool slightly.
Step 4
Bloom powdered gelatin according to the packet instructions (typically: mix 1 tbsp powdered gelatin with 3–4 tbsp cold water, let it sit, then gently heat until dissolved). You'll want 70g of the final liquid solution.
Step 5
In a large bowl, beat cream cheese, mascarpone, and sugar until smooth and fluffy.
Mix in pistachio spread, lemon juice, and a pinch of sea salt. Slowly add the cooled white chocolate-milk mixture, mixing gently. Pour in the warm gelatin and stir until well incorporated.
Step 6
Pour the pistachio filling over the chilled base and smooth the top with a spatula.
Cover and refrigerate for at least 4 hours, or preferably overnight until set.
Garnish with fresh fruit or crushed pistachios or gold leaf if you’re feeling fancy.
About Julie Han
Table Bloom Patisserie's pastry chef, Julie Han, has brought her five-star skills from the UK and Europe to the garden city.