May 2010 White Chocolate Cheesecake, Rhubarb Crumble Ice Cream
White Chocolate Cheesecake, Rhubarb Crumble Ice Cream
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Serves 8 – 101 x 27 cm diameter cake ring
Crush the Ginger Nut Biscuits and mix with the melted unsalted Guernsey Dairy Butter, place into the base of a gateau ring or similar and refrigerate to set. Soak the gelatine in a little cold water. Use either White Chocolate pistoles or finely chopped White Chocolate from a block. Melt gently in a large bowl over a pan of hot though not boiling water. Bring to boiling point the sugar and water to make a hot syrup, when boiling remove from heat and squeeze the gelatine to remove any excess water, add the gelatine to the hot syrup and stir until disolved. Pour onto the melted Chocolate. Add this to the cream cheese and whisk together. Whip the Guernsey Dairy Cream until soft peaks are formed and fold this carefully into the above mixture. Pour into moulds and chill to allow the cheesecake to set before serving. Serve with Rhubarb Crumble Ice Cream. Crumble: Rub gently together 25g Unsalted Guernsey Dairy Butter with 20g Granulated Sugar and 20g Plain sieved Flour, season with a pinch of Ground Ginger. Bake on a tray in a moderate oven until golden, set aside to cool and sprinkle over the ice cream when serving. Rhubarb Ice Cream: Bring to boiling point 242ml Guernsey Dairy Whipping Cream together with 250g peeled and chopped Rhubarb, 150g Caster Sugar and simmer for one minute, remove from heat and set aside to cool. When the mixture is cool transfer to an ice cream churner or place in a freezer and stir at regular intervals until a smooth frozen consistency is achieved. |
