Coconut cheesecake cream with poached rhubarb and orange crumble

Available for over a year

Coconut cheesecake cream 250g cream cheese 250g mascarpone 50g castor sugar 250ml double cream 1 teaspoon vanilla extract 50g desiccated coconut 25g icing sugar Take 125g of the cream and add the vanilla and sugar. Bring to a simmer until sugar has dissolve and add the coconut. Turn off the heat and cool for 30 minutes. Whisk the cream cheese, mascarpone, remaining cream together and add the coconut cream mixture and icing sugar. Orange Crumble 100g plain flour 80g soft butter 100g castor sugar Zest 1 orange. Rub the flour and butter to coarse crumb texture. Add the sugar and orange zest Spread over a tray lined with parchment paper. Bake for 15 minutes at 180oc or until golden and crisp. Cool and break up into a crumble. Poached Rhubarb 4 stalks rhubarb, cut into 2cm pieces 500ml local apple juice 250ml water 50g castor sugar 2 tablespoons grenadine Place the water and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and gin and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Store in the fridge and use as necessary. The juice can be added to sparkling water, wine or gin and tonic. Spoon the coconut cream into bowls, make a well in the centre, spoon in some rhubarb and scatter over the crumble.