Mini cheesecake with mushrooms and parsley

Ingredients:

FOR THE BASE:
115 g Gentilini Whole wheat rusks
95 g butter
A pinch of salt

FOR THE FILLING:
300 g mixed mushrooms (also frozen)
150 g spreadable cheese
100 g ricotta
80 g fresh liquid cream (unsweetened)
7 g isinglass
1 spoon of cream (or milk)
4 spoons of oil
Parsley as needed
A pinch of salt

TO DECORATE:
6-7 small mushrooms
2 spoons of oil
A pinch of salt
Parsley leaves

Processing:

FOR THE BASE: In a mixer, blend the rusks until they are powder and place in a bowl with a pinch of salt. In a saucepan, over low heat, melt the butter, pour it into the bowl and stir until it is
absorbed in the rusks blend. Place 5 single-portion rings on a baking sheet with baking paper, line the rings inside with a strip of baking paper, and insert inside the basic compound divided in equal parts. With the bottom of a glass or a spoon press the dough until it is compact. Put the pan with the bases of the mini cheesecake in the fridge until the mushroom cream is ready.

FOR THE FILLING: in a saucepan heat the 4 tablespoons of oil, add the previously cleaned mushrooms, the pinch of salt and cook them well. Remove from the stove and let it cool. In a mixer insert the mushrooms, ricotta and spreadable cheese, blend until you get a creamy and velvety mixture and pour it into a bowl. Hydrate the isinglass in cold water for 5 minutes, remove it from the water, squeeze well and melt in a saucepan with a tablespoon of cream. Add the mixture of isinglass to the cream of cheese and mushrooms and stir quickly with a whisk to make sure that no
lumps form. Add the chopped parsley, whipped cream and stir gently from top to bottom. Pour the filling into a sac à poche, arrange it in equal parts inside the single-portion rings above the base of rusks, store in the refrigerator to thicken for at least 3 hours.

TO DECORATE: Cut the mushrooms, previously cleaned, in slices or in 4 wedges. Heat the oil in a saucepan and stir until cooked, add a pinch of salt. Let them cool. Turn out the mini cheesecake from the single-portion rings, lay on the surface the cooked mushrooms and parsley leaves. Store mushroom cheesecakes in the refrigerator until they are ready to serve.