75gcandied gingerfinely chopped (I used home made)
1vanilla bean
¼cupunpasteurized liquid honey
10gsheet gelatin
Garnish
Chopped candied ginger
Instructions
For Bottom Layer
Combine all ingredients in the bowl of your food processor and process on pulse until well incorporated and mixture sticks together.
Press down on a 9 inch square baking dish lined with parchment paper. Set aside while you make the filling.
For the Ginger Cheese Filling
Cover the sheet gelatin in cold water and soak while making cheese filling.
In the bowl of your food processor (you don’t have to rinse the bowl out), add all of the ingredients except for vanilla, honey and gelatin and process until smooth and well combined.
Cut the vanilla bean in half lenghtwise and scrape the seeds out. Add to the cheese mixture and process to blend in.
In a small saucepan, over medium - low heat, bring honey up in temperature without allowing it to boil. Remove gelatin from water and squeeze to remove excess water. Add gelatin to honey and stir gently until gelatin is melted.
Pour that mixture into the cheese filling while your food processor is running and process until just incorporated.
Immediately pour over the reserved crust and garnish with chopped candied ginger and unsweetened coconut shavings.
Refrigerate for at least 6 hours before cutting into 16 squares.
Drizzle with vanilla ginger honey (leftover from making candied honey) or liquid honey at the moment of serving, if desired.
Notes
Don't think too much of the "C" rating for that one, the recipe analyzer does not appreciate coconut at all and penalized this recipe for using a lot of it, which resulted in a high level of saturated fat, but coconut fat, even though it is saturated, is actually a very healthy fat.