Step 1Cheesecake filling. Preheat oven to 130*C.
Step 2Blend cream cheese with eggs until smooth consistency. Break up white chocolate and place in the oven for 10minuets until golden brown. In a large bowl, combine this with the sugar and melted white chocolate. Place mixture into gastronome and cook for 30 min at 130*C.
Step 3Once cooked, allow to cool then blend until smooth. Chill down, and serve in square mold on top of base.
Step 4Base. Put sugar into a heavy base pan at low heat until caramelized.
Step 5Add hazelnuts and take off the heat. (Don’t stir the sugar).
Step 6Poor onto grease proof and allow to cool.
Step 7Blend and combine with blended digestives and melted butter.
Step 8Clingfilm required tin and pat base mix to even consistency.
Step 9Meringue. Whisk up the egg white add the sugar slowly, spread thin on greasproof, leave in hot place to dehydrate.
Step 10Sorbet. Heat the water, the sugar, the rosemary and star anise in a pan until the sugar has dissolved then bring the mixture to the boil, leave to infuse.
Step 11Flambé the gin then churn with the sugar stock in ice cream machine.
Step 12Temper white chocolate. Heat to 45*c.
Step 13Seed and cool to 28*c.
Step 14Spread on greaseproof, drop it in ice water.
- 500 g cream cheese
- 1.1 kg caster sugar
- 625 g white chocolate
- 2 eggs
- 1/2 pack digestives
- 125 g butter
- 100 g hazelnut
- 2 tsp matcha tea
- 1 ltr water
- 12 g sorbet stabiliser
- 100 ml gin
- 400 ml stock syrup
- 2 egg whites
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