White choc cheesecakes with poached pears and pear sorbet recipe
- Cuisine: Modern Australian
- Serves 8
Ingredients100g digestive biscuits
50g unsalted butter, melted
125ml (½ cup) pouring cream
60ml (¼ cup) milk
3 egg yolks
180g PLAISTOWE Premium White Choc, broken into pieces
1 x leaf titanium-strength gelatine*
250g cream cheese, at room temperature
50g PLAISTOWE Premium Dark Chocolate, melted
Poached pears and pear sorbet
1.2kg (about 8) packham pears, peeled
250ml (1 cup) white wine
165g (¾ cup) white sugar
1 tsp vanilla extract
1 cinnamon quill
PreparationProcess biscuits in a food processor to fine crumbs. Add butter and process until combined. Place 6 greased baking rings (6cm x 4cm) on a lined baking tray. Press biscuit mixture into rings, then refrigerate to firm.
Bring cream and milk to the boil over medium heat. Place egg yolks in a bowl and slowly whisk cream mixture into egg yolks until combined. Return to the pan over low heat. Cook, stirring continuously with a wooden spoon, for 4 minutes or until the mixture is thick enough to coat the back of the spoon. Place PLAISTOWE Premium White Choc in a bowl. Pour over cream mixture and stir until chocolate has melted. Stir in gelatine, strain mixture into a clean bowl, then cool.
Process cream cheese in a food processor until smooth. Add chocolate mixture. Process until combined. Divide among baking rings. Refrigerate for 6 hours, or overnight, to set.
Meanwhile, to make chocolate curls, follow instructions in the tip above.
Remove cheesecakes from rings and top with chocolate curls. Serve with poached pears and pear sorbet.
*Gelatine leaves are available from delis.
If you enjoyed this White choc cheesecakes with poached pears and pear sorbet recipe then browse more Modern Australian recipes, dessert recipes, cake recipes, chocolate recipes and our most popular hainanese chicken rice recipe.
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