9 large gelatin leaves (about 22grams)
200g cream cheese
5 limes (juice and zest)
300g fine caster sugar
300ml double cream
300g jar The Cherry Tree’s Mojito Curd
300g digestive biscuits
125g unsalted butter, melted
Place the gelatin in a small bowl and cover with cold water, this will soften the gelatin so that it will be ready to use later. Line the bottom of a 20cm cake tin with some greaseproof paper and then line the ring of the cake tin with a strip of acetate. Blitz the digestive biscuits in a food processor and once they have completely broken down, add the melted butter with the mixer still running to combine well. Place the biscuit mix in the bottom of the lined cake tin and press down firmly and smoothly to make the biscuit base for the cake.
In a large mixing bowl combine the mascarpone, cream cheese, sugar and the zest and juice of five limes, mixing well. In a small saucepan gently heat about half of the cream until it just starts to steam a little and then remove from the heat and set aside. Drain the gelatin by squeezing it to remove any excess water and then add the gelatin to the cream. Gently whisk the mixture to dissolve the gelatin and then set aside to cool.
Whisk the remaining cream in a small bowl until it forms soft peaks and then carefully add it to the mascarpone etc. in the large mixing bowl along with the cooled cream and gelatin mix. Once this has all been properly combined, take a jar of The Cherry Tree’s Mojito curd and add it to the bowl. Try not to mix it in too much, the desired effect is a nice ripple going through the whole mix. If t is too well combined you risk losing the flavour of the curd.