Ponti Glaze with Moscato Grape Must
50 gr salted crackers
30 gr unsalted butter
3 gr gelatin sheets
100 gr robiola (soft cheese)
80 gr cream cheese
50 gr heavy cream
12 grapes cut in half and seeded
Soak the gelatin sheets in cold water. To make the crust, combine crackers crumbs and melted butter.
Firmly press the crumbs into the bottom of 4 silver foil baking cups and cool in the refrigerator. Beat cream cheese and robiola in a large bowl until smooth. In a small pot, heat the heavy cream and stir in the well squeezed gelatin sheets.
Strain the cream and add it to cheese mix. Pour the cheesecake mixture into the baking cups and chill them in the refrigerator for at least 6/8 hours. Reverse the mini cheesecake cutting the baking cup border, garnish with grapes and dress with Ponti Glaze with Moscato Grape Must. Serve.