- 750g ricotta
- 320g cream cheese
- 300g crème fraiche
- 200g caster sugar
- 3 vanilla pods split and scraped
- zest from 1 orange
- zest from 1 lemon
- 200ml single cream
- 10 leaves gelatine (titanium strength)
Vanilla cheesecake, rhubarb and ginger
Jason Atherton
12th March 2013
Vanilla cheesecake, rhubarb and ginger
Vanilla cheesecake, rhubarb and ginger
Ingredients
Method
Blend ricotta, cream cheese, crème fraiche, sugar, vanilla and zest in thermo
Soak gelatine until soft, squeeze out excess water and place into small pan and dissolve
Add gelatine to blender and blend until smooth
Set in plastic container for 3 hours until firm and set
Place back into blender and blend on medium speed slowly adding the cream
Then carry on blending until light and fluffy
Transfer into a lined flat terrine tray and set ready to cut.
Rhubarb sorbet
Ginger crumble
Poached rhubarb
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