Impress friends and family this festive season with Head Chef Matt’s delicious dessert recipe – as featured on our Christmas Fayre menu!
500g mascarpone cheese
400g cream cheese
6 leaves of gelatine
100g white chocolate
200 ml baileys
150ml double cream
55g caster sugar
200g unsalted butter
1 packet of digestive biscuits
Serves 8-12 people
1. Melt the butter, crush the biscuits and mix together. Grease a cake tin with a removable base and set the biscuit mix into the bottom, chill in the fridge
2. Soak the gelatine leaves in cold water until soft
3. Bring the sugar, cream, white chocolate and Baileys to the boil in a pan, remove from the heat, squeeze the water out of the gelatine and add to the hot cream mix. Whisk until dissolved.
4. Pour the warm cream over the cream cheese mix and whisk together until smooth. Pour over the biscuit base and set for 1 hour in the fridge