6tbspSalted Butterroom temperature cut up into pieces
200gCream CheeseRoom Temperature
1tbspVanilla Paste (or extract)
400mlFull Fat Coconut MilkChilled
Crush biscuits in a food processor with melted butter. Press biscuit mixture into the base of the 23cm cake pan and reserve.
Soak the gelatine leaves in cold water.
Using an electric mixer, whisk together the cream cheeses, vanilla, sugar and coconut milk (only the white part) until smooth. Reserve the coconut water.
Pour into the mix the double cream and continue to whisk for a couple of minutes until it’s very thick and mousse-like.
Heat the coconut water in a saucepan. Squeeze excess water from gelatine leaves and add it to the coconut water. Remove from the heat and stir until the gelatine dissolves.
Whisk the gelatin mixture into the cream mixture.
Pour the filling into the crust and refrigerate until firm (more or less 6h)
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the heavy cream. Be careful in this step because the caramel will bubble rapidly.
Stir the butter into the caramel
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt and vanilla extract. Allow to cool down before using. Pour this mixture on top of the filling and place it back in the freezer.