15 gm cornflour
250 ml (1 cup) milk
500 gm cream cheese, at room
temperature
200 gm honey
300 ml pouring cream
30 gm liquid glucose
1 tsp vanilla bean paste
Crumbled digestive biscuits,
to serveScorched honey cheesecake soft-serve
SERVES 4-6 // PREP TIME 20 MINS // COOK 6 MINS (PLUS FREEZING)Cheesecake soft-serve? Why not? Cream cheese gives
this soft-serve the silkiest of textures, while a crumble of
biscuits mimics the cheesecake crust. We like to pipe the
soft-serve into cups for a traditional look, but feel free
to just spoon it in. Either way, serve without delay.
Begin this recipe a day ahead to freeze the soft-serve.1 Whisk together cornflour
and 2 tbsp milk in a bowl, then
whisk in remaining milk. Beat
cream cheese in an electric
mixer fitted with the paddle
attachment until light and fluffy
(4-5 minutes).
2 Boil honey in a saucepan
over medium-high heat until
dark caramel (4-5 minutes).
Remove from heat, gradually
add pouring cream (be careful,
hot honey will spit), then return
to heat, swirl to combine
and bring back to the boil.
Add glucose and 3 tsp sea
salt, boil for 1 minute to reduce
slightly, then remove from
heat and whisk in milk mixture.
Return to heat and whisk
continuously until slightly
thickened (1 minute).3 With the motor running,
gradually add honey mixture
to cream cheese in electric
mixer, then add vanilla and beat
continuously until smooth and
combined (scrape down sides
of bowl to ensure there are no
lumps). Pour mixture into large
snap-lock bags to half full,
squeeze out excess air, seal
and place flat on a tray. Freeze
until firm (overnight).
4 Remove cream cheese
mixture from bags, pulse in
a food processor, scraping
down sides occasionally, until
smooth, then process until
fluffy (1-2 minutes). Transfer
to a piping bag fitted with a
large fluted nozzle and freeze
until firm but still pipeable
(3-4 hours). Soft-serve will
keep frozen in piping bag
or in a container for a week.
Pipe into chilled cups or
bowls, scatter with crumbled
biscuits and serve.➤