Deconstructed Rhubarb & Ginger cheesecakes served with Poached Rhubarb.

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 25th April 2012

Deconstructed Rhubarb & Ginger cheesecakes served with Poached Rhubarb.

Dessert course cooked by the 2012 Greater Manchester Young Chef of the Year during the Manchester Heat of the Essential Cuisine sponsored North West Young Chef of the Year Competition.


  • Rhubarb - qty 0.25kg
  • Ginger biscuits - qty 0.02kg
  • Sugar - qty 0.13kg
  • Egg yolks - qty 2 -
  • Vanilla pods - qty 1 each
  • Mascarpone - qty 0.33kg
  • Brandy - qty 0.05ltr
  • Lemon juice - qty 0.025ltr
  • Whipping cream - qty 0.4ltr
  • Gelatine - qty 0.016
  • Vanilla essence - qty 0.08kg


Boil rhubarb with lemon juice and vanilla to make the puree blitz and pass to make nice and smooth. For the cheesecake mix; semi whip the cream and put to one side whisk egg yolks, sugar & vanilla until smooth add mascarpone to the eggs. Soak gelatine in water and boil vanilla essence, lemon juice and brandy add the gelatine to this once it has boiled and take off the heat, pass this into the eggs and mix well now add the semi whipped cream to your mix. Prep rhubarb and poach in lemon juice, vanilla and water when it’s just soft take off and leave to one side. Line the tubes with acetate and pipe the cheesecake mix in, let the mix set a bit and then pipe the rhubarb puree straight through the cheesecake mix, put in fridge to set. Blitz the ginger biscuits ready to serve.

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