Delicious summer desert
125g unsalted butter – melted
1 cup frozen raspberries
Line base and sides of a round spring form tin and lightly spray with oil.
Place biscuits and honey roasted macadamias in a food processor and blitz until crumbed. Add in melted butter and mix until combined. Press into prepared round tin. Chill in fridge.
Put the boiling water into a small bowl and sprinkle the gelatine over while mixing well with a fork. Mix until dissolved and set aside.
Beat the cream cheese and sugar until light and soft. Add in the thickened cream, lemon juice and vanilla bean paste and mix well. Add in gelatine and mix well.
Fold in the melted white chocolate, honey roasted macadamias and raspberries.
Pour filling over base and chill for approx. 2 hours or until set. Decorate with fresh raspberries and white chocolate flakes.
Edward’s Tip: Taste your filling before adding the gelatine and add sugar, lemon juice or vanilla bean paste if you see fit.