Mini Cheesecake with Gelato Salted Croccantino covered with pecans and caramel
Ingredients for 4 people
10 shortbread biscuits
400g Gelato Salted Croccantino
100g granulated sugar
50g fresh liquid cream
80g of butter
a pinch of salt
4 pastry rings
Put shortbread biscuits in a food bag and crumble them finely, then transfer them to a bowl, add the melted butter and mix with a wooden spoon to obtain a moist mixture.
Place pastry rings with a diameter of 7/8 cm on a tray lined with parchment paper, pour a quarter of the biscuit crumbs inside each and compact the mixture well with the back of the spoon to form the base.
Fill the pastry rings with Gelato Salted Croccantino up to the edge. Put in the freezer.
Put the sugar in a saucepan and turn on the heat to medium intensity, do not mix the sugar with a spoon but turn the saucepan itself from time to time.
When you get the caramel, add the hot cream a little at a time. Turn with a spatula to incorporate the cream into the caramel. Now add the butter and stir until well mixed. Add salt if you like.
Set aside to cool
Remove the cheesecakes from the freezer, wait a few minutes and then remove them from the pastry rings
Pour some caramel over the cheesecakes and decorate with pecans
OUR TOP TIP
To extract faster the ice cream cheesecakes from the pastry rings, you can use a cloth moistened with hot water and wrap the pastry ring for a few seconds.