James Martin - Chocolate Cheesecake With Cardamom Creme Anglaise

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease a 10cm/4in chefs' ring with butter and place onto a plate.
  • Place the cream cheese, icing sugar, cocoa powder and cream into a bowl and whisk together.
  • Press the biscuit crumbs into the bottom of the ring mould, then add the cream cheese mixture to fill the ring.
  • Smooth over the top and sprinkle the chocolate over.
  • Carefully remove the ring and top with the orange segments and mint.
  • For the crème anglaise, heat the milk and cream in a saucepan over a medium heat, until nearly boiling, then remove from the heat.
  • In a bowl, beat together the egg yolks and sugar, then gradually add the warmed cream mixture, stirring constantly.
  • Return the mixture to the saucepan. Add the cardamom and vanilla seeds and stir over a low heat, until thickened enough to coat the back of a spoon.
  • Strain the mixture through a sieve into a bowl and allow to cool.
  • For the spun sugar, melt the sugar in a small frying pan until golden, then remove from the heat. Using a fork, flick strands of the caramel over an upside-down bowl.
  • Allow to set, then remove and serve over the cheesecake with the crème anglaise poured around.
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