Savory Gorgonzola Cheesecake with Walnut Jelly
For the crust: Place the crispbread in a freezer bag and crush with a rolling pin until finely ground. Mix with the softened butter and press into the bottom of a springform pan. Refrigerate for 1 hour.
For the filling: Soak the gelatin in cold water for 5 minutes. Heat 50 grams of the double cream in a small saucepan. Squeeze the excess water from the gelatin and stir into the cream until dissolved. Stir in the gorgonzola and remaining double cream and mix until smooth. Add the Parmesan cheese, remove from heat and spread into the prepared crust. Refrigerate for 1-2 hours.
For the walnut jelly: Soak the gelatin in cold water 5 minutes. Coarsely chop the walnuts. Heat the vegetable stock in a saucepan. Squeeze the excess water from the gelatin and stir into the vegetable stock until dissolved. Remove from heat and stir in the chopped walnuts. Spread the walnut mixture onto the cooled cake just before it begins to solidify. Carefully remove the cake from the springform pan, slice and serve.