150 g wafers

70 g butter

250 ml milk cream

100 g dark chocolate

250 g Ricotta cheese

4 g isinglass

20 ml milk

8 white figs

3 tablespoons of brown sugar

2 tablespoons of Balsamic Vinegar of Modena PGI

1tablespoon of Balsamic Vinegar of Modena PGI

3 tablespoons of fig cream

Finely crumble the wafers and mix with the melted butter. Stir well to obtain a sort of “wet sand”, transfer it to a springform pan and press to form the base. Put in the refrigerator.

Soak the isinglass in cold water; pour the milk cream in a large saucepan and bring almost to a boil; in the meantime, chop the chocolate. As soon as the milk cream comes to a boil, pour all the chocolate into the saucepan, turn off the heat, stir quickly with a whisk until the chocolate is completely melted. Pour into a container and put in the refrigerator for an hour then, using a beater, whip the compound for 10 minutes. Stir in the Ricotta cheese and continue whipping. Melt the isinglass in hot milk, and add it to the mousse. Mix well, take out the springform pan from the refrigerator and pour the mousse onto the wafer base. Level off well and put in the freezer.

Peel the figs, cut into small pieces and put them in a saucepan with the sugar and Balsamic Vinegar of Modena PGI. Leave everything on the heat 10/15 minutes, so that it caramelizes well; process well with a blender. Wait for the compound to cool down (set aside 3 tablespoons of fig cream), then pour over the chocolate mousse and put back in the freezer for 3 hours.

Cut the figs in half and lay them on the cheesecake; mix together the Balsamic Vinegar of Modena PGI and the fig cream, then pour onto the figs.

Note – To make the base, you can also use ice-cream cones or biscuits.