To make the sorbet, pour the morello
cherries and their juice into a blender and blitz on high for 2 minutes. Pour
the pureed cherries into your ice-cream machine and churn, following the
manufacturer’s instructions. Place in a freezer container, cover and transfer
to the freezer for 4 hours.
To make the biscuit base, place the
crushed digestives in a large bowl and stir in the melted butter. Spoon 2
tablespoons of the mix into eight 7cm greased ramekins or moulds and use a
teaspoon to push the mixture evenly onto the base.
To make the cheesecake, soak the gelatine
leaves in cold water for 10 minutes. Squeeze the water from the gelatine leaves
and add to a small saucepan with a few spoonfuls of cream. Very gently heat
until the gelatine dissolves. Set aside. Whisk the mascarpone, vanilla seeds
and sugar in a bowl. Add the gelatine mixture and the yoghurt and whisk. In a
separate bowl, whisk the remaining cream until soft peaks form. Fold the cream
into the mascarpone mixture, then transfer the entire mixture to a large jug.
Pour the cheesecake, with the aid of a
spoon, evenly over the biscuit base in the moulds. Refrigerate for 3 hours, or
until the sorbet is ready.
Preheat the oven to 180°C.
To make the brittle, toast the macadamias
in the oven for 10 minutes until golden. Remove and allow to cool. Chop the
nuts into fairly small pieces. Line small baking tray with baking paper and
scatter the nuts evenly on the tray. In a large frying pan, melt the sugar and
cook, without stirring, until it begins to turn amber. Pour the caramel evenly
over the nuts and leave at room temperature for the caramel to harden.
To serve, turn the cheesecakes out from
the moulds, top with fresh cherries, some of the macadamia brittle and serve
with balls of the cherry sorbet.
Recipe from ‘Will and Steve | Home Cook, Aspiring Chef’
Photo Credit: William Meppem
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