Cheesecake Sorbet with Berry

Compote – Bruno Albouze

Sorbet Base
600 g Water
160 g Corn syrup, or glucose
340 g Sugar
4.50 g Gelatin sheets (Use Stabalizer here)
500 g Cream cheese, cubed

Raspberry Swirl
150 g Raspberries
150 g Strawberry jam

Directions

Soak gelatin in cold water to soften and drain. Bring to boil water,
corn syrup and sugar. Turn off heat and mix in gelatin. Add cream
cheese and blend well. Chill overnight – churn for about 30 minutes
and freeze 45 minutes before using.

Raspberry Swirl

Blend and set aside.

Montage

Over a frozen baking tray lined with a plastic film, spread half of the
sorbet and top with half of the raspberry-strawberry swirl. Wrap
carefully and squeeze out in a pastry bag fitted with a open star pastry
tip – freeze for some time if necessary. Pipe out sorbet in a frozen
shallow dish or glasses and freeze. Repeat with remaining sorbet and
freeze. Top with more red fruits and some chunks of your favorite
cookies. Enjoy!