Cheescake
Place the egg yolks and sugar into a machine bowl and whisk to a Sabayon
Beat the cream cheese till smooth and then add in the sabayon
Soften the gelatin in water, heat up a small amount of the cream and dissolve the gelatin
Add some of the cheesecake mix into the gelatin, then return to the main cheese cake mix
Melt the white chocolate in a bain marie
Add in the hot chocolate into the cheesecake mix , all in one go, and mix well
Pour in the cream and whip to the right consistency (Till the whisk leaves a trail )
Fold through some mint chocolate chips and pour into the rings
Mint chocolate crisp
Pre crystalise some dark chocolate add a few drops of mint oil and them fold through some demerara sugar.
Spread out on to silicon paper and allow to set.
Break up into small pieces and fold through the cheesecake mixture.
This is also good for use as a petit four just break into shards and serve standing up in a small bowl.