Whipped Cheesecake with Grasmere Gingerbread® Crumble & Raspberry Coulis



125ml double cream

125g mascarpone

1 leaf bronze gelatine

40g whole egg

12.5g egg yolk

45g caster sugar

Zest of ½ lemon

¼ vanilla pod

Raspberry Coulis :

200g fresh raspberries

30g icing sugar

½ Lemon

Grasmere Gingerbread® Crumble:

120 g Grasmere Gingerbread® crumbs  

Pinch of Maldon sea salt

30g butter


Sarah Nelson’s Ginger Curd

Red vein sorrel

Edible flowers (e.g. viola, cornflowers, calendulas)


First, soak the gelatine in ice-cold water until soft. Meanwhile, whisk the whole egg, egg yolk, and sugar over a bain-marie until pale, doubled in quantity, and coats the back of a spoon. At this stage lightly fold in the bloomed gelatine until combined, then add in the mascarpone.

Next, whisk the double cream to soft peaks and then fold it into the cheesecake mix the seeds from the vanilla pod and add them to the mixture, along with the lemon zest.

Pour the mix into serving dishes such as small ramekin or glass dish  and allow to set for 2-4 hours.

While the cheesecake sets, blend ½ of the raspberries (100g) with the icing sugar and lemon juice until smooth. Pass through a sieve.

Add 2 tbsp of the coulis to the remaining raspberries and set the rest aside for plating.

Heat the butter in a small saucepan and cook until nut brown in colour. Add the Grasmere Gingerbread® crumbs and pinch of sea salt, before allowing it to cool.

To serve, spoon the raspberry coulis and remaining raspberry sauce over the cheesecake before sprinkling over the gingerbread crumble. Top with a spoonful of Sarah Nelson’s Ginger Curd and garnish with fresh sorrel leaves and edible flowers.

Serves 4-6.