Surrey Homes | SH31 | May 2017 |Restoration & New Build supplement inside
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
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Food<br />
Seasonal<br />
Sweetness<br />
Sara Farrell, chef at The Café at Lavender Goose in Gomshall,<br />
cooks up a crowd pleasing baked cheesecake combining smooth<br />
white chocolate with zesty ginger and the tartness of rhubarb<br />
White chocolate, rhubarb and<br />
ginger cheesecake<br />
Serves 8<br />
At this time of the year we’re lucky enough to be able to pick the delicate<br />
deep pink stems of ‘Timperley Early’ rhubarb from our own vegetable<br />
garden to make this delicious dessert. We serve it by the slice in the café<br />
and pour over the jewel coloured compote at the last minute, but if you<br />
are looking for a dinner party centrepiece just ladle it all on the top of the<br />
whole cake and let the luscious pink syrup run merrily down the sides.<br />
• 55g butter<br />
• 400g cream cheese<br />
• 75g gingernut biscuits<br />
• 75g digestive biscuits<br />
• 300g white chocolate<br />
• 2 large eggs<br />
• 6 pieces stem ginger<br />
• 400g rhubarb trimmed and cut<br />
into 3cm pieces<br />
• 85g granulated sugar<br />
• 300ml soured cream<br />
• zest and juice of 1 lemon<br />
1. Preheat the oven to 170˚C, fan 150˚C, gas 3.<br />
2. Lightly oil the base of a 20cm springform<br />
cake tin and line with parchment.<br />
3. Melt the butter in a saucepan and add the crushed biscuits. Mix well,<br />
then press into the bottom of the tin. Chill until ready to use.<br />
4. Melt the white chocolate in a heatproof bowl<br />
placed over a pan of simmering water.<br />
5. Put half the stem ginger, half the soured cream, cream<br />
cheese and eggs into a food processor and blend until<br />
smooth. Slowly add the melted chocolate.<br />
6. Pour the mixture over the base and bake until just set in the<br />
middle – about 40-45 minutes. Leave to cool in the tin.<br />
7. To make the compote, cut the remaining ginger into fine shreds<br />
and place in a pan with the rhubarb, sugar, lemon zest and juice,<br />
and heat gently until the sugar has dissolved – stirring continuously.<br />
Bring to the boil, put the lid on the pan then turn down the heat to<br />
as low as possible for 3 minutes. Remove from the heat to cool.<br />
8. Remove the cheesecake from the tin, put onto a serving plate or<br />
cake stand, and spread the remaining soured cream over the top. Just<br />
before serving, gently pour over the compote. lavendergoose.co.uk<br />
143 wealdentimes.co.uk
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