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Eat The Seasons - May Recipe of the Month

 18th Apr 2013

Passion Fruit and White Chocolate Cheesecake with fresh Orange Sorbet

Passion fruit cheesecakeMay's 'Eat the Seasons Recipe' is a spring spectacular and a Michelin-inspired sweet treat for you to re-create at home, perfect for springtime dinner parties and one you will want to keep out all summer.

Enjoy the delicious and seasonal taste of the exotic passion fruit, paired perfectly with the heavenly flavours of creamy white chocolate, adding an indulgent twist to this refreshing citrus sensation, beautifully complimented with a home-made zesty orange sorbet for added freshness.  

 

Cheesecake base

  •  200g of hob nob biscuits, crushed
  • 100g of butter, melted

Filling 

  • 50g of white chocolate chips
  • 1/2 bronze gelatine leaf, soaked in water
  • 170ml of double cream
  • 90g of full fat soft cheese

Cheesecake topping

  • 100ml of passion fruit juice
  • 25g of caster sugar
  • 1 bronze gelatine leaf, soaked in water

Orange sorbet

  • 170ml of orange juice, freshly squeezed

Passion fruit sauce

  • 50ml of passion fruit juice
  • 25g of caster sugar

Orange crisp

  • 1 orange, thinly sliced

Stock syrup

  • Water
  • Caster sugar

To plate

1 orange, cut into segments with pith and membrane removed.

 

Method

1. Start by making the stock syrup. You will need around 300ml for this recipe

Making stock syrup
To make stock syrup, simply heat equal amounts of water and sugar in a pan until dissolved.
2. Next make the orange crisp. Very gently poach the orange slices in 250ml of the stock syrup until translucent. Drain and dry in an airing cupboard for two days until crisp.
3. To make the cheesecake base, combine the biscuit crumbs and butter and push into the base of your chosen tin. Set in the fridge.
4. To make the filling, warm 60ml of the double cream and the white chocolate together until melted, then add the drained gelatin.
5. Mix the soft cheese with the remaining cream until smooth and then add to the chocolate mixture. Pour over the set base and return to the fridge until firm.
6. To prepare the sorbet, mix the orange juice and 50ml of the stock syrup together then churn in an ice cream machine until frozen
7. For the cheesecake topping, bring the passion fruit juice and sugar to the boil and add the drained gelatin. Pass through a fine sieve and cool. Whilst just warm pour over the cheesecake and return to the fridge
8. To make the passion fruit sauce, bring both to the boil and turn down to a simmer, allow to reduce to a syrupy consistency
9. To serve, cut the cheesecake into 4 portions and place on plates. Garnish with some chopped fresh orange pieces, a drizzle of the passion fruit sauce, a scoop of sorbet and an orange crisp. 

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The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
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