Tarta de queso con vainilla, ruibarbo y jengibre

Ingredientes

• 750 g ricotta
• 320 g cream cheese
• 300 g crème fraiche
• 200 g caster sugar
• 3 vanilla pods split and scraped
• zest from 1 orange
• zest from 1 lemon
• 200 ml single cream
• 10 leaves gelatine (titanium strength)

Preparación

1. 1

   Blend ricotta, cream cheese, crème fraiche, sugar, vanilla and zest in thermo

2. 2

   Soak gelatine until soft, squeeze out excess water and place into small pan and dissolve

3. 3

   Add gelatine to blender and blend until smooth

4. 4

   Set in plastic container for 3 hours until firm and set

5. 5

   Place back into blender and blend on medium speed slowly adding the cream

6. 6

   Then carry on blending until light and fluffy

7. 7

   Transfer into a lined flat terrine tray and set ready to cut.

8. 8

   Rhubarb sorbet

9. 9

   Ginger crumble

10. 10

    Poached rhubarb