1 packet arrowroot biscuits
3 large handfuls seedless red grapes
150 g unsalted butter, melted
3 tbsp. dark chocolate, grated
250 g cream cheese
300 ml thickened cream
2 tbsp. maple syrup
1 heaped tbsp. gelatine powder
Line the edges of a round baking tin with grease-proof paper.
In a food processor, blitz the biscuits until they reach a powdery, breadcrumb-like consistency. Pour in the butter and blitz to combine. Spoon the mixture into the baking tin and press the crumb firmly into the base. Refrigerate for 10 mins.
Whisk the cream to soft peaks, then pour in the maple syrup.
In a food processor, blitz the grapes until pureed and pasty. Crumble in the cream cheese, spoon in the maple cream and gently blitz to combine.
Melt the gelatine in a pan with a small splash of water until dissolved, then combine with the grape mixture. Stir thoroughly, then pour into the baking tin on top of the biscuit crumb. Refrigerate for 2 ½ hours. Once refrigerated, sprinkle over the chocolate and serve.
Serves 6 - 8