Cricket St Thomas Goats cheese & white chocolate cheesecake, blueberry sorbet

Method

• 1 To make the whipped Cricket St Thomas goats cheese and white chocolate cheesecake, start by heating120ml of the cream, goats cheese and chocolate together on a low heat stir until combined.

• 2 Soak the gelatin in cold water for 5 minutes and squeeze any excess water off and add to the warm mix.

• 3 Beat the cream cheese and remaining cream until combined, fold in the chocolate and goats cheese and place in a container allow to set in the fridge for 2 hours. Once completely cold place in a stand mixer with a whisk attachment fitted and whisk until light and airy.

• 4 To make the Breton shortbread, put the butter, caster and icing sugars in a large bowl and cream together until pale and fluffy.

• 5 Stir in the vanilla then add the egg yolks one at a time, with a spoonful of flour and beating well after each addition.

• 6 Stir in the remaining flour with a metal spoon.

• 7 Once the dough starts to clump together, bring it together into a ball.

• 8 Roll out the dough to about half an inch or just over a centimetre thick.

• 9 Cut out the rounds and place a couple of centimeters apart on the baking sheets.

• 10 Chill the biscuits on the tray for about 30 minutes.

• 11 Preheat the oven to 190 C. Bake for 10 to 12 minutes until lightly golden.

• 12 Leave the sable biscuits on the baking tray for 2 minutes and dust with the caster sugar.

• 13 Use a metal spatula to transfer the biscuits to a wire rack to cool completely.

• 14 To make the blueberry sorbet, combine the blueberries, sugar and lemon juice in a pan and bring to a simmer.

• 15 Cook for 15 minutes on a low heat then blend with the liquid glucose until smooth.

• 16 Pass the mixture through a fine sieve and chill in the fridge.

• 17 Once the mixture is cold, pour into an ice cream machine and churn until frozen.

• 18 To make the lavender poached blueberries, add the blueberries and lavender to a small saucepan with the caster sugar, lemon juice and zest.

• 19 Cook over a medium heat for 10 minutes, stirring occasionally until the blueberries start to collapse and release their juices.

• 20 If you want a thicker compote, add more sugar. Taste the compote at the end and add a squeeze more lemon juice, if desired.