Ingredients
– 4.25 oz sweet cookies (about 1 cup crushed)
– 3 tbsp olive oil
– 9.5 oz cream cheese (about 1¼ cups)
– 1½ gelatin sheets
– 2 tbsp sugar
– ½ tsp vanilla extract
– ½ cup heavy cream
– Fresh fruits (e.g., strawberries)
– Fresh mint leaves
– A drizzle of Carapelli 100% Italian EVOO (for garnish)
Directions
1 Crush the cookies with the olive oil in a food processor until well combined.
2 Press the mixture into the base of a mold or springform pan. Set aside.
3 Soak the gelatin sheets in cold water to hydrate.
4 In a bowl, mix the cream cheese with the sugar and vanilla until smooth and creamy.
5 Heat the heavy cream gently, then dissolve the hydrated gelatin in the warm cream.
6 Mix the cream and gelatin into the cream cheese mixture until fully combined.
7 Pour the mixture over the cookie base and refrigerate for at least 3 hours.
8 Decorate with fresh strawberries, mint leaves, and a light drizzle of olive oil before serving.
2 Press the mixture into the base of a mold or springform pan. Set aside.
3 Soak the gelatin sheets in cold water to hydrate.
4 In a bowl, mix the cream cheese with the sugar and vanilla until smooth and creamy.
5 Heat the heavy cream gently, then dissolve the hydrated gelatin in the warm cream.
6 Mix the cream and gelatin into the cream cheese mixture until fully combined.
7 Pour the mixture over the cookie base and refrigerate for at least 3 hours.
8 Decorate with fresh strawberries, mint leaves, and a light drizzle of olive oil before serving.
