Cranberry pie and white chocolate

For 8 persons

Ingredients :

- 200 grams of speculose biscuits

- 90 grams of melted butter

- 300 grams of white chocolate

- 300 ml whole liquid cream (30% MG minimum)

- 200 grams of mascarpone

- 300 g fresh (or frozen) cranberries

- 50 grams of crushed pistachios

- A few sprouts of fresh rosemary (or small branches of edible decorative fir)

- Icing sugar for decoration

Steps:

1. Mix the speculoos into fine powder. Stir with melted butter. Cup this mixture in a removable pie mold (22-24 cm) on the bottom and edges. Place in fridge for 30 minutes.

2. Boil 100 ml of liquid cream. Pour over white chocolate and break into pieces. Leave for 2 minutes then mix until you get a smooth ganache.

3. Whip the remaining cream (200 ml) well cold with the mascarpone until you get a firm whipped cream. Delicately incorporating warm ganache.

4. Pour this cream on the bottom of the very cold speculoos pie. Smooth out the surface. Place in the fridge for a minimum of 4 hours (ideally all night).

5. When serving, arrange fresh cranberries all over the surface.

6. Searched crushed pistachios and a few strands of rosemary or small decorative branches.

7. Sprinkle generously with icing sugar for the snow effect.