Ingredients:
Crust:
- 2 qt Froot Loops cereal
- ½ lb unsalted butter, melted
- 1 tsp salt
Instructions:
- Add all three ingredients to food processor and pulse until coarse. Place bottom of mold tightly and fill with 3 tbs of crust, then tamp down with a soup can.
Ingredients:
Filling:
- 1 lb mascarpone
- ½ cup sugar
- 1 cup heavy cream
- ¼ tsp vanilla extract
- ½ tsp kosher salt
- 3 sheets softened gelatin
Instructions:
- Dissolve sugar in heavy cream over low heat, then add in salt, vanilla and gelatin. Then whisk in mascarpone off the heat and pour into molds. Let set in refrigerator 3+ hours before unmolding using soup can to push up through.