Fernando Stovell

Fernando Stovell

21st October 2013


Stem Ginger Cheesecake, Pine Nut Cream, Pineapple Sorbet, Wild SorrelServes 8From Fernando Stovell, Stovell’s in Chobham, Surrey.


  • Cheesecake
  • Ingredients:
  • 500g Cream cheese
  • 100g Icing sugar
  • 200ml Double Cream
  • 3 tblsp Stem ginger puree
  • Pineapple Sorbet
  • Ingredients:
  • 350g Water
  • 150g Sugar
  • 250g Pineapple puree
  • 3 tblsp Glucose Syrup
  • Juice of 2 lemons
  • 200g Pine nuts


Beat together cream cheese and Icing sugar until smooth.
Add double cream slowly and continue to mis until thick. Fold in stem ginger and put into a piping bag. Keep in the refrigerator
until required.
Pineapple Sorbet
Bring water, sugar and glucose to the boil. Remove from heat and add puree.
Cool then add lemon juice and churn.
Keep in the freezer in a covered container until required.
Pine Nut Cream
Blend pine nuts in thermo mix at 37oc for 20 minutes.
Transfer the creamy mixture to a squeezy bottle and keep in the refrigerator until required.
To serve;
Using a stainless steel ring, pipe cheesecake mixture onto centre of plate. Spread the top with a palette to even it out.
Use a blow torch to gently heat the ring and remove carefully.
Squeeze random dots of pine nut cream onto plate.
Place some wild sorrel leaves or edible flower on top of cheesecake and carefully place a scoop of sorbet on the top

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