[wcm_nonmember]<!– –><div style=”text-align: center”><!– –><img src=”https://cdn.sorted.club/wp-content/uploads/2019/07/055A7408.jpg” alt=”” scale=”0″ style=”max-width: 30%; margin-top: 20px”><!– –><!– –><h2><!– –>Unlock this Recipe<!– –></h2><!– –><p style=”padding-bottom:25px”><!– –>Recipes from the ‘Hero Veg’ book are only available to members<!– –></p><!– –><a class=”et_pb_button et_pb_button_0 et_pb_module et_pb_bg_layout_light” href=”/product/digital-club-membership/”>join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –>
Passionfruit Cheesecake with Caramelised White Chocolate + Crystallised Mint Ingredients 1 large egg 4 sprigs mint 50 g caster sugar 250 g lotus biscuits 100 g unsalted butter , melted 500 g white chocolate 50 g unsalted butter 1 tsp vanilla extract 200 ml double cream 50 g caster sugar 500 g cream cheese 1 tbsp cornflour 5 passionfruit 50 g caster sugar 200 g white chocolate | Method- Separate the egg and brush the mint leaves with a very thin layer of the white. Coat in the sugar. Leave them to dry overnight.
- Bash the biscuits in a bowl with a rolling pin until it resembles chunky breadcrumbs. Mix in the butter and tip the mix into a round loose-bottomed cheesecake tin (20cm diameter). Press down the filling to the bottom of the tin evenly, with no gaps.
- Melt the 500g chocolate, butter and vanilla extract in a bowl in the microwave, heating for 10-20 seconds at a time until just melted. Stir to combine. Whisk the cream, sugar and the cream cheese together until combined and smooth. Whisk the chocolate mix into the cream mixture. Pour the mix into the cheesecake tin and flatten the top as much as possible.
- Tip the corn our into a small bowl and pour in 60ml of water. Cut the passionfruits in half and scoop out the pulp. Put a medium saucepan over a medium heat and add the sugar, passionfruit pulp and corn our mix. Bring the mix to a simmer for 2 minutes then pour it over the cheesecake and leave it to chill in the fridge for at least 2 hours.
- Preheat the oven to 120°C. Roughly chop the 200g white chocolate and spread it over a baking tray lined with baking paper. Bake in the oven for 45-60 minutes, stirring every 10 minutes until it’s a deep golden brown. Season with a little sea salt and scrape the chocolate into a container or jar. Leave it in the fridge to set.
- Remove the cheesecake from the tin and cut it into 8 slices. Transfer to your serving plates and pile a little white chocolate next to the slice. Garnish with crystallised mint and serve.
|
<!– –><!– –>[/wcm_restrict]
next hero veg recipes
