- 140g Egg Yolks
- 225g Sugar
- 2 Leaves Gelatine
- 50ml Double Cream
- 600g Philadelphia Cream Cheese (softened)
- 500g Melted White Chocolate
- 650g Lightly Whipped Cream
- Clotted Cream Ice Cream
- 550g Milk
- 250g Sugar
- 10 Yolks
- 450g Clotted Cream
- 150g Double Cream
- Jelly
- 250g Sugar
- 150g Strawberry Puree
- 375ml Sweet Wine
- 20ml Strawberry Liqueur
- 3 Leaves Gelatine
White Chocolate Cheesecake with Marinated Strawberries, Clotted Cream Ice-Cream
Mark Dodson
22nd October 2015
White Chocolate Cheesecake with Marinated Strawberries, Clotted Cream Ice-Cream
White Chocolate Cheesecake with Marinated Strawberries, Clotted Cream Ice-Cream from Mark Dodson, serves 24 Portions
Ingredients
Method
For the biscuit base use ½ & ½ digestive biscuits and ginger nut biscuit bound with butter. Push into the moulds.
Bring the sugar to the boil with a drop of water and pour onto the egg yolks. Whisk until light, boil 50ml double cream and dissolve the gelatine into this, add to the yolks and continue whisking until cool. Add to this the softened cream cheese, then the melted chocolate and finally the whipped cream. Spoon on top of the biscuit bases.
Strawberries
Liquidize together 200g Strawberries, 50ml Grand Marnier, 75g Icing sugar and 100ml Orange juice pass and then add quartered strawberries to this.
Jelly
Simmer all the ingredients for 4 minutes, pass then add to this 3 dissolved leaves of Gelatine.
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