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Ingredients
knob of butter
2 Hob Nob biscuits (or similar), crushed
85g/3oz macadamia nuts, roughly chopped
100ml/3½fl oz double cream
100g/3½oz mascarpone cheese
1 tbsp icing sugar
splash of water
splash of white wine
1 vanilla pod, split
2 sticks of rhubarb, diced
mint sprig, to garnish
Method
1. Gently melt the butter in a pan and stir in the crushed biscuits and the
nuts. Cook gently for a few minutes.
2. Spoon the mixture into a chefs' ring placed on a serving plate and push down
firmly, to form a base.
3. In a clean bowl, whisk the cream until it forms soft peaks. Fold in the
mascarpone and icing sugar.
4. Spoon the cheesecake mixture into the chefs' ring on top of the base and
smooth down. Remove the ring.
5. Heat the water and wine in a pan with the vanilla pod. Add the diced rhubarb
and heat gently for 6-8 minutes.
6. Spoon the rhubarb on top of the cheesecake and garnish with mint to serve. |
