Ingredients
Method
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Biscuits, Nice 500.0 g
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Butter, melted 250.0 g
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Milk 1.0 l
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Cream Cheese 1.0 kg
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Passionfruit pulp 400.0 ml
Preparation
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Method
- Place the biscuits into a food processor, blend so they resemble coarse crumbs, add melted butter and combine well. Place the biscuit mix into a large tray and press flat. Place into the fridge.
- Bring milk to the boil, remove from heat and add the CARTE D'OR Pannacotta Dessert Mix and cream cheese, mix well until smooth.
- Pour into the tray on top of the biscuit base and place into the fridge to set.
- Cut the cheesecake into heart shapes and pour over passionfruit pulp.
- Serve with mango, strawberries and blueberries.