Vanilla cheesecake, served with Rhubarb Sorbet. 1 pod - Tahitian vanilla 250g - Cream cheese 50g - Yoghurt 100g - Filtered water 50g - Sugar 6g - Honey 400g - Digestive biscuts 600g - Butter. 1. Melt the butter and add to crushed biscuits. 2. Beat the cream cheese in mixer with paddle attachment. 3. Once soft combine all other ingredients. 4. Add to siphon canister and charge twice with nitrogen gas. Leave to rest in the fridge. Rhubard Sorbet: 200g - Raw Sugar 100g - Water 50g - Grenadine 1kg - Rhubarb. 1. Combine all ingredients, vacuum pack and poach@ 70c for 10 mins. 2. Blend and pass through fine chinois. 3. Pacotize for 24 hrs @-22c and then chum.
