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1
Melt butter with honey in saucepan add the,biscuits, cinnamon and pepper, mix well.
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2
push a spoonful or so into each ring pressing hard.
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3
have two bowls ready, place half of cream cheese and half of castor sugar in each bowl.Mix each bowl until well combined.then add half of creme fraiche to each bowl then whip the cream to soft,peak mix half,into each bowl.
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4
place the gelatin leaves into bowl (or use equivalent powdered gelatin, use manufacturers instruction), and soak with some cold water.
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5
Gently warm the strawberies puree,squeeze water from gelatin add, half to puree , warm about two tablespoon of water, do not boil , add and dissolve the other half of gelatin ,add to cream cheese mix for nuts mix in well .
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6
.
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7
mix the powdered nuts into one bowl of cream half the gelatin and cheese mix in well, top biscuit base to second third if ring, refrigerate until set,, this,does not, take long
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8
In the meantime mix puree with other half cream cheese.
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9
add a layer of thin sliced strawberies on set pistachio then top,with the strawberry cream cheese,
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10
refrigerate until set,
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11
push careful from bottom up through rings to serve.
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12
Mine are open both sides, 2.5 inches across and 1.5 inches deep, there are smaller ones .
