Ingredients:
- 250g gluten free biscuits (I used Schär biscuits)
- 100g organic melted butter
- the juice of an orange
- 250g white chocolate roughly chopped and melted with a bain-marie
- 130ml organic sour cream
- 40g organic melted butter
- some red berries (approx 100g strawberries, raspberries, redcurrants) and some fresh figs (approx 3 small size figs) for decoration
- icing sugar for decoration
Recipe:
- In a blender, grind the biscuits till you reach the consistency of a coarse powder (you can leave some small crumbs)
- Add the melted butter and the orange juice till you get a dough slightly ‘moistened’
- Spread the dough evenly with your hand in the bottom of a springform pan
- Put the dough into the fridge for 30 minutes
- Meanwhile, in a pan, melt the white chocolate in a bain-marie and add the butter as well as the cream to the chocolate, stirring constantly
- Pour the mix on the cold dough and leave to cool down
- Place again in the fridge for two hours before decorating with red berries, figs and sprinkling with icing sugar