Serves 4
For the cheesecake: 200g cream cheese- room temperature , 100g double cream- room temperature, 85g caster sugar, 2 eggs- beaten and room temperature, 14g cornflour, small pinch of salt, 1 tsp vanilla paste. 4x 6cm rings, lined with parchment, sprayed with nonstick oil, small square foil under each ring to create base.
Preheat the oven to 210°C, steam/roast setting, 10% moisture. In a home oven, place a tray with warm water at the bottom of the oven. Line rings with parchment (1cm above the top of the ring), and place a square of foil under and wrapped around each base, and place on a tray. Beat the cream cheese with sugar, salt and vanilla until smooth and lump free. Add in the double cream mix carefully until smooth. Finally beat in the eggs, one by one, scraping down the side of the bowl as you’re going until completely incorporated. Place the cornflour in a small bowl, then add a spoonful of the batter and mix until smooth, then add this to the big bowl of batter and mix until fully combined. Place this mix in a jug, and pour to just above halfway on the ring. Bake for 9 minutes, and remove from the oven and allow to cool.
For the mulled wine compote: 125g mixed frozen berries, 35g soft brown sugar, 50g red wine, 1 tsp orange zest, ½ cinnamon stick, 1 clove.
Combine the berries, sugar, red wine, orange zest, cinnamon, and clove in a small saucepan. Simmer gently for 5 to 7 minutes over a medium heat, or until the liquid reduces to a syrupy consistency. Cool and remove the spices.
Cinnamon tuile: 30g gluten free flour, 25g icing sugar, 15g dairy free spread, 3g ground cinnamon, 20g soya milk.
Preheat the oven to 155 deg cel. Combine all the dry ingredients in a small bowl, then mix in the dairy free spread followed by the soya milk. Line a baking tray with parchment or non-stick mat and spread the mix thinly over the sheet. Bake for around 10 minutes or until golden brown. When cool, break into shards.
Raspberry coulis: 200g raspberries, 30g icing sugar, 5g lemon juice.
Place all in a blender, blend until smooth and then pass through a fine sieve.
To finish: 1 clementine- peeled, and broken down into segments. Caster sugar.
Cut the clementine segments lengthways in half, and place on an oven tray cut side up. Lightly sprinkle with castor sugar and then caramelise using a blow torch.