125ml double cream
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
Grasmere Gingerbread® Crumble:
120 g Grasmere Gingerbread® crumbs
Pinch of Maldon sea salt
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.