100g ginger nut biscuits
40g unsalted butter, melted
Break the biscuits to a crumb by placing them in a bag and beating with a rolling pin. Add the melted butter, mix and then press into the base of 4 individual round moulds
90g cream cheese
60g sugar for the cream mix and 20g for the rhubarb
90g sour cream
90g whipped cream
4g gelatine sheets soaked in cold water
Chop the rhubarb into chunks and place in a pan with 2 tablespoons water and 20g sugar. Heat for approximately 5 minutes until very soft. Add the drained, soaked gelatine, mix and leave to cool.
Beat the cheese, sugar and sour cream until smooth, add the stewed rhubarb. When the mix is cool fold in the whipped cream and set in the prepared moulds on top of the biscuit base.
100g chopped rhubarb
Boil the water and sugar for 5 minutes then add the chopped rhubarb. Simmer for 5 minutes, remove from the heat and pass through a fine sieve. The syrup may need to be reduced further, depending on its consistency so cook for another 2 minutes until it is sticky. Cool and then pour on top of the cheesecake before the syrup sets.
Ginger Crunch Ice Cream
6 egg yolks
400ml double cream
½ split vanilla pod
¼ packet ginger biscuits, roughly crushed
100g condensed milk
Boil the cream and vanilla pod and pour onto the creamed egg yolks and sugar. Return back to the pan on a low heat stirring continuously until the mixture coats the back of the spoon. Remove from the pan and chill. Churn and freeze until required.
½ pint stock syrup (½ pint water, 100g castor sugar)
2 chopped up sticks of rhubarb
6 leaves gelatine
Heat the ingredients for the stock syrup and the rhubarb, bring to the boil. Once soft, sieve out the chunks of rhubarb and reserve for the pannacotta recipe. Soak the gelatine in cold water, when soft squeeze dry and add to the above jelly mix. Pour the mix into 4 individual moulds and set in the fridge for approx 2 hours.
Four shot glasses
¼ pint of milk
80g mascarpone cheese
1 large plump vanilla pod
1 sheet of gelatine
Simply boil the milk with the split vanilla pod dispersing the seeds throughout the milk. Once it has boiled take off the heat. Soak the gelatine leaf in cold water and when soft, squeeze dry. Add to the milk and mix in with a wooden spoon until melted. Remove the vanilla pod.
Next whisk in the mascarpone and allow it set until sloppy in the fridge. Spoon a little of the reserved rhubarb compote from the jellies into the shot glasses then pour over the pannacotta.
4 lions head free range egg yolks – we use James Potters Yorkshire eggs
100g caster sugar
110g quality dark chocolate
130g unsalted butter cut into chunks about the size of a dice.
40g good quality cocoa powder
½ vanilla pod split
300ml double cream
Rhubarb compote to top the marquise (Use the left over from making the jelly)
Line the terrine mould with cling film, leaving the excess to hang over the sides.
Use an electric mixer to mix the egg yolks and sugar in a Pyrex bowl until mixed. Place the bowl over a pan of simmering water – the base of the bowl must not touch the boiling water as it will curdle the mix. Add the chocolate and whisk for 5-6 minutes until melted. Add the butter one piece at a time, whisking each piece in well until it melts. Allow to cool for 5 minutes then fold in cocoa powder
Beat the cream and vanilla seeds until it forms soft peaks. Fold into the chocolate mix, ideally half first then the other half, until all mixed in. Pour into terrine mould, fold over cling film to cover, and then place in the fridge for 4/6 hours if possible.
Turn out terrine by placing under a hot water tap and the terrine will dislodge itself. Remove the cling film and slice.
Plate up the dessert as shown in the picture above and really impress your guests!