Special Fruit Pave

Components:

Regarding the Base:

1. 200 g (7 oz) crumbled digestive biscuits or graham crackers
2. 100 g, or half a cup, of melted unsalted butter
3. Two teaspoons sugar, if desired

Regarding the Cream Layer:

1. 250 g (8 oz) softened cream cheese
2. 240 ml, or one cup, heavy cream
3. 100 g or 1/2 cup of granulated sugar
4. One tsp vanilla essence
5. One tablespoon of lemon or lime juice, for added tang
6. One tablespoon of gelatin (vegetarians can use agar-agar instead)
7. To dissolve gelatin, use 1/4 cup (60 ml) of water.

Regarding the Fruit Topping:

• Two cups of fresh mixed fruit, including seasonal fruits like mangoes, kiwis, blueberries, raspberries, and strawberries
• Two teaspoons of maple syrup or honey (optional; for added sweetness)
• Lemon juice, one tablespoon (for fruit glaze)
• One tablespoon cornstarch (to thicken, if desired)

Guidelines:

Get the Base Ready:

• Melt the butter and mix it with the crushed digestive biscuits or graham crackers in a medium-sized bowl. Mix until the mixture stays together when pushed and the crumbs are coated evenly.
• To make a uniform layer, press the mixture firmly into the bottom of a 9-inch square or round pan that has been lined with plastic wrap or parchment paper. Place in the fridge to chill while you make the filling.

Get the Cream Layer Ready:

• Allow the gelatin to bloom for approximately five minutes after dissolving it in 1/4 cup water in a small bowl. Next, slowly reheat the mixture in the microwave or over a low flame until all of the ingredients are dissolved. Allow it to cool a little.
• Cream cheese that has softened and granulated sugar should be combined in a big bowl and beaten until smooth and creamy.
• To the cream cheese mixture, add the heavy cream, lemon juice, and vanilla essence. Beat the mixture until it begins to slightly thicken.
• Fold the dissolved gelatin into the cream mixture little by little until it is well mixed.
• Using a spatula, smooth the top of the cream mixture after pouring it over the prepared base. Chill for a minimum of 4 hours, or until the cream layer reaches its complete set-up.

Get the fruit topping ready.

• Cut the fresh fruit into bite-sized pieces after washing it.
• Combine the fruit with lemon juice, honey, or maple syrup to make a fruit glaze. Add the cornstarch to the fruit mixture after mixing it with a small amount of water if you’d like a thicker topping. Allow to cool after slowly heating until it becomes slightly thicker.

Put the Pavé together:

• Place the prepped fruit on top of the cream layer once it has firmed. The fruit can be scattered around the surface or arranged in a pretty design.
• To enable the fruit to solidify into the cream layer, place the pavé back in the fridge and refrigerate for an additional hour.

Serve:

• With the help of the plastic wrap or parchment paper, carefully remove the pavé from the pan. Cut into wedges or squares.
• If preferred, garnish with more mint leaves or a coating of powdered sugar.

Suggestions for the Ideal Fruit Pavé:

• Fresh Fruit: For the finest flavor and color, use a variety of fresh, ripe fruits. Fruits in season are usually the best.
• Gelatin: To prevent lumps in the cream layer, make sure the gelatin has completely dissolved. If using agar-agar, prepare according to the directions on the package.
• Chilling: In order to set the pave, proper chilling is essential. Before adding the next layer, be sure the previous one is completely set.
• Decorations: Feel free to use your imagination when arranging the fruit or to add extras like toasted almonds or a drop of fruit sauce.

Savor your Special Fruit Pave for a sophisticated and cool dessert that’s ideal for summer parties or any special occasion!