No Bake Gulab Jamun Cheesecake with Cardamom and Saffron
Break and heat the Saffron in a dry pan and add to the Double Cream along with the Cardamom Powder.
Add Gingernuts to a ziplock bag and bash with a rolling pin to form fine crumbs. You can use a food processor instead if you prefer.
Combine the ginger nuts, melted butter and gulab jamun syrup in a large bowl and mix till completely mixed through.
Press into the base of a 20cm springform tin and place into the freezer.
Add the cream cheese, sour cream and icing sugar to a bowl and mix using a hand blender till combined.
Stir in the saffron double cream.
Spread mixture over the frozen base.
Leave to set in the fridge for 5 - 6 hours.
Top with Gulab Jamun and rose petals and serve!