Stem ginger cheesecake with pineapple sorbet recipe

• 500 g (17.6oz) cream cheese
• 100 g (3.5oz) icing sugar
• 200 ml (7fl oz) double cream
• 3 tbsp stem ginger puree
• 200 g (7.1oz) pine nuts
• 350 ml (12.3fl oz) water
• 150 g (5.3oz) sugar
• 250 g (8.8oz) pineapple puree
• 3 tbsp glucose syrup
• 2 lemons, juice only

1. To make the cheesecake mix, beat together the cream cheese and icing sugar until smooth.
2. Add double cream slowly and continue to mix until thick.
3. Fold in the stem ginger and put the mix into a piping bag.
4. Keep in the refrigerator until required.
5. For the pineapple sorbet, bring the water, sugar and glucose syrup to the boil.
6. Remove from heat and add the pineapple puree.
7. Cool then add lemon juice and churn.
8. Leave to cool, then keep in the freezer in a covered container until required.
9. To make the pine nut cream, Blend pine nuts in a Thermomix (or similar device) at 37C for 20 minutes.Transfer the creamy mixture to a squeezy bottle and keep in the refrigerator until required.
10. To serve: using a stainless steel ring, pipe cheesecake mixture onto centre of plate.
11. Spread the top with a palette to even it out.
12. Use a blow torch to gently heat the ring and remove carefully - or just remove it very carefully if you don't have a blow torch.
13. Squeeze random dots of pine nut cream onto plate (optional).
14. Place some wild sorrel leaves or edible flower on top of cheesecake and carefully place a scoop of sorbet on the top.

icing sugar, cream, ginger puree, nuts, water, sugar, pineapple puree, glucose syrup, lemons

Taken from www.lovefood.com/guide/recipes/44112/stem-ginger-cheesecake-with-pineapple-sorbet-recipe (may not work)