Vanilla cheesecake, rhubarb and ginger

Vanilla cheesecake, rhubarb and ginger

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Blend ricotta, cream cheese, crème fraiche, sugar, vanilla and zest in thermo
2. 2Soak gelatine until soft, squeeze out excess water and place into small pan and dissolve
3. 3Add gelatine to blender and blend until smooth
4. 4Set in plastic container for 3 hours until firm and set
5. 5Place back into blender and blend on medium speed slowly adding the cream
6. 6Then carry on blending until light and fluffy
7. 7Transfer into a lined flat terrine tray and set ready to cut.
8. 8Rhubarb sorbet
9. 9Ginger crumble
10. 10Poached rhubarb