Malt whisky and white chocolate cheesecake with heather honey ice-cream
For the cheesecake -
70mls malt whisky
120g good white chocolate
150g wholemeal biscuits
two leaves of gelatine
80g mascarpone cheese
120g whipping cream
75g caster sugar
50g milk chocolate
For the ice-cream -
50g heather honey
85g caster sugar
six egg yolks
Crush the biscuits in a blender or by hand until they're of a fine consistency. Melt some butter in a pan, add biscuits and mix well. Divide into four moulds of desired shape and chill.
Soak gelatine in cold water. Whip cream to ribbon stage (not stiff) add mascarpone, sugar and whisky. Mix until smooth.
Melt chocolate in bowl over pan of boiling water until smooth. Add cream mixture and mix well. Melt gelatine and add to mixture.
Pour into the moulds over the biscuit mix and chill for one to one-and-a-half hours until set.
For the ice-cream heat the glucose and honey in a pan. Boil the milk and cream together and add to honey mixture.
Put yolks and sugar in a bowl and whisk until smooth, then pour in cream mixture, mix well, leave to cool. Then churn in ice-cream machine until stiff and set.
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