Passion fruit and white chocolate cheesecake with fresh orange sorbet Recipe

Ingredients

Cheesecake base

• 200g of hob nob biscuits, crushed
• 100g of butter, melted

Filling

• 50g of white chocolate chips
• 1/2 bronze gelatine leaf, soaked in water
• 170ml of double cream
• 90g of full fat soft cheese

Cheesecake topping

• 100ml of passion fruit juice
• 25g of caster sugar
• 1 bronze gelatine leaf, soaked in water

Orange sorbet

• 170ml of orange juice, freshly squeezed

Passion fruit sauce

• 50ml of passion fruit juice
• 25g of caster sugar

Orange crisp

• 1 orange, thinly sliced

Stock syrup

• water
• caster sugar

To plate

• 1 orange, cut into segments with pith and membrane removed

Equipment

1. Ice cream maker
2. 20cm round loose-bottom flan tin (fluted or non-fluted) 4cm deep

- See more at: http://www.greatbritishchefs.com/recipes/passion-fruit-and-white-chocolate-cheesecake?utm_source=hospitalityandcateringnews&utm_medium=website&utm_campaign=marketing#sthash.zBTYtlOV.dpuf

  Source: http://www.greatbritishchefs.com/recipes/passion-fruit-and-white-chocolate-cheesecake?utm_source=hospitalityandcateringnews&utm_medium=website&utm_campaign=marketing

Cheesecake base

• 200g of hob nob biscuits, crushed
• 100g of butter, melted

- See more at: http://www.greatbritishchefs.com/recipes/passion-fruit-and-white-chocolate-cheesecake?utm_source=hospitalityandcateringnews&utm_medium=website&utm_campaign=marketing#sthash.zBTYtlOV.dpuf

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About Gabriella William