For the base
- 200g Iecava Ground flax seeds
- 150g butter
- 2-3 tbsp sugar
For the cream
- 500g mascarpone
- 250g heavy cream
- 5-6 tbsp sugar
- 1 lime
- 1 lemon
- 25-30g gelatin
For garnishing - fresh berries, peppermint leaves.
Mix ground flax seeds with soft butter and sugar. Spread baking paper into your baking tray and even out the mixture by pressing hard with your hands against the base. Place in the fridge and prepare the cream.
Pour 50ml of cool water over gelatine and let it bloom.
Put mascarpone in a large bowl, squeeze in some lemon juice, add lime zest (lime juice can also be added) and mix everything with a mixer.
Add sugar (vanilla sugar can also be added) to heavy cream and mix with a mixer until stiff peaks form.
Melt the gelatin in a hot water bath and add to the whipped cream cheese mixture, then fold in the whipped heavy cream. Pour the acquired mixture into the baking tray and onto the ground flax-seed base.
Refrigerate for at least 4-6 hours until firm.
Garnish with fresh berries and coat with berry, caramel or chocolate sauce before serving.