I N G R E D I E N T ‘ S:
B o t t o m:
§ 15 digestive biscuits
§ 120 g butter
§ 6 tbsp. sugar
§ 50 ml elderflower tonic water
§ 1 tsp. elderflower sirop
Top:
§ 500 g mascarpone
§ 200 g cream cheese
§ 600 g double cream
§ 10 tbsp. icing sugar
§ 2 limes
§ A pinch vanilla sugar
§ 70 ml gin of your choice
H O W T O D O I T:
B o t t o m:
1. melt butter and sugar slowly in a pan.
2. while melting crash the digestive biscuits into fine crumbs
3. stir biscuit-butter-mix well and add tonic water
4. use a 24 cm spring form pan, bottomed with baking paper
5. butter the border of the pan
6. spread the crumbly dough over the bottom of the spring form pan
7. refrigerate for around 30 minutes
T o p:
8. mix mascarpone, cream cheese, 6 tbsp. icing sugar, vanilla sugar, the zest of 1 lime and juice of 2 limes, stir it slowly until it shows firm peaks
9. add gin and mix until creamy consistency
10. in a separate bowl stir well double cream and 2 tbsp. icing sugar
11. slowly and gently mix the 2 toppings together and receive a stiff cream
12. spread the cream over your crumbly bottom
13. put it for 5-6 hours into the fridge
14. decorate with lime slices
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