IngredientsFor the gingerbread:
- 125g strong rye flour
- 125g plain flour
- 4 tsp baking powder
- 2 tsp ground mixed spice
- 2 tsp ground ginger
- 125ml whole milk
- 250g honey
- 3 eggs
- 50g light brown sugar
- 1 lemon, grated zest only
- 1 orange, grated zest only
- 1 vanilla pod, seeds scraped
- 1 thick slice of lemon
- 300g caster sugar
- 15g glucose
- 500g raspberries
- 2 tblsp caster sugar
- ¼ tsp liquid glucose
- ½ lemon, juice only
- 250g full-fat soft cheese
- 250ml double cream
- 125g crème fraîche
- 125g caster sugar
- Seeds scraped from 1 split vanilla pod
- Oven at 160C, butter and line a gastronome, sift all dry ingredients into a mixing bowl, then mix the milk, honey, eggs and sugar in another bowl with the zests and vanilla seeds.
- Then add to the dry ingredients and mix well until evenly combined. Spoon the mixture into the gastro tray.
- Bake until a fork into the centre comes out clean. Cool in the tray for about 30 minutes, then remove and leave to cool on a wire rack.
- Grind the gingerbread to fine crumbs
The stock syrup:
- Put all the ingredients into a pan and heat gently, stirring occasionally, until the sugar has dissolved, then bring to the boil and boil for five minutes, cool.
- Remove the lemon slice, then pass the syrup through a fine sieve. Chill
The raspberry sorbet:
- Put the raspberries, caster sugar and two tablespoons of water in a pan and cook over a low heat until the raspberries soften.
- Pass through a fine sieve. Cover and chill in the fridge.
- Keep 100ml of raspberry purée aside in the fridge for garnish.
- Combine the remaining purée with 250ml of the chilled stock syrup, the liquid glucose and lemon juice and churn.
- Stand eight metal rings on a non-stick mat. Combine the soft cheese, cream, crème fraîche, sugar and vanilla seeds in a large bowl. Whisk together until thick, then put the mixture in a plastic piping bag and pipe into the rings.
- Make sure there are no air pockets and pipe right up to the top, then smooth the tops with the back of a flat knife, set until firm.