As seen on Season 5 of Adelady TV, Channel Nine
Serves :: 8
500g chocolate ripple biscuits
150g butter, melted
5 teaspoons powdered gelatine
1/4 cup boiling water
750g cream cheese, softened
100g caster sugar
2 teaspoons vanilla bean paste
450ml thickened cream
4 dark Violet Crumble bars — 3 for the inside of the mixture and 1 for garnish.
Grease a 25cm-round (base) springform pan with canola spray.
Using a food processor, process biscuits until fine crumbs. Add butter. Process until combined. Press the biscuit mixture over base and side of prepared pan making sure the mixture is evenly distributed through the pan.
Refrigerate for 10 minutes.
Sprinkle the gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.
Meanwhile, using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Gradually beat in gelatine mixture until combined.
In another bowl, whip the thickened cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture whilst adding in the crushed violet crumble.
Once combined, pour the mixture into prepared pan, levelling top with a spatula. Cover. Refrigerate overnight or until set.
Serve with more crushed violet crumble.