FOOD + DRINK
in THE KITCHEN WITH cont...
PHIL’ S WHITE CHOCOLATE CHEESECAKE DUMPLINGS WITH SEA BUCKTHORN SORBET
Serves: 4
Ingredients:
• 200g white chocolate
• 680g cream cheese
• 500g double cream
• 130g honey
• 2 limes
• 12 biscuits of your choice( we used spiced stem ginger cookies)
• 1 tub Bears Sea Buckthorn Sorbet
Method:
1. Melt the white chocolate and honey together in a small metal bowl set over boiling water.
2. Zest the limes with a grater and squeeze the juice into a cup.
3. In a separate bowl, mix the cream cheese with the lime juice and zest.
4. Stir 150g of the cream into the melted chocolate, then add the remaining cream.
6. Crush the biscuits into fine crumbs.
7. Use an ice cream scoop to portion the cheesecake filling, then roll each portion in the biscuit crumbs. Roll gently to keep their shape( you can use your hands if careful).
8. To serve, scoop the Sea Buckthorn Sorbet into balls the same size as the dumplings and place them in a nice bowl alongside the cheesecake dumplings.
9. Grab a spoon and go nuts!
5. Pour the white chocolate mixture into the cream cheese mixture. Whisk until firm, then chill in the fridge for 1 hour.
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