Cheesecake-ice candy

INGREDIENTS (makes 36 pieces)

• 100 g oat shortbread
• 50 g butter
• 25 g coconut blossom sugar
• 125 g raspberries (fresh or frozen)
• 2 tbsp. agave syrup
• 1/ 4 tsp ground Bourbon vanilla pod
• 1 heaped tsp corn starch
• juice of half a lemon
• 175 g cream cheese
• 1 tbsp. honey
• 100 ml cream
• 200 g Deziria Milk Chocolate 30% Cocoa (and/or)
• Deziria Fine Dark Chocolate 70% Cocoa
• Small ring cake silicon moulds

Method

Put the biscuits into a freezer bag and use a rolling pin to crush them into fine pieces.

Melt butter and sugar in a pan. Add in the crumbs and mix together.

Separately, put the raspberries, syrup and vanilla into a pan. Dissolve the starch in the lemon juice, add to the raspberry mixture und bring to the boil for a short while, forming a puree.

Mix the honey and the cream cheese until smooth. Whip the cream until stiff.

Fold in three tablespoons of the raspberry puree, then the cream. Pour into a piping bag and fill the moulds until half full.

Leave in the fridge for 1 hour.

Spread the rest of the raspberry puree over the ice candy, then cover with the shortbread crumbs, pressing down. Freeze overnight.

Slowly melt the chocolate in a bain marie.

Spread the chocolate over the biscuit layer with a teaspoon und leave to cool for at least an hour. Remove from the moulds and enjoy!