Lime cheesecake with chilli and roasted pineapple (Serves four)

Ingredients For the lime cheesecake: • 250g smooth cream cheese • Zest of two limes • Juice of five limes • 2 ½ leaves of softened gelatine • 2 egg yolks • 50g sugar • 250g double cream • 15 plain digestive biscuits • 100g of melted butter • 50g water

For the roasted pineapple: • 1 whole pineapple • 1 red chilli • 1 tbsp finely shredded coriander • Juice of one lime • ½ teaspoon ground star anise • 50g caster sugar • 50ml Pernod

Method

1. Crush the digestive biscuits and pour in the melted butter. Place four cylinder moulds (5cm in diameter and 6cm in height) onto a baking tray and spoon the crushed biscuit mixture into the bottom of the moulds, pressing down on the mixture to form a firm base for the cheesecake. Place into the fridge to set.

2. For the cheesecake mixture beat the cream cheese and lime zest until smooth. Boil the water and the sugar to 117C.

Whisk the egg yolks on a machine until they reach a light and creamy stage, then gradually add the sugar mixture and continue whisking until the mixture has cooled.

Heat the lime juice slightly on the stove and dissolve the gelatin into the juice.

Add the juice to the sabayon mixture and then add this mixture to the cream cheese.

Mix until fully incorporated and smooth. Semi whip the cream and fold into the mixture and then spoon it into the moulds and allow to set for a minimum of three hours.

3. Peel the pineapple and cut into one and a half inch cubes.

Mix with the powdered star anise and the chopped chilli and place into a hot frying pan with the caster sugar and caramelize until golden brown.

Add the diced butter and allow to melt. Then add the Pernod and carefully flambé.

The butter, the sugar and the alcohol will create a caramel sauce. Place the pineapple into a preheated oven at 140C for 10 minutes.

Add the lime juice and the chopped coriander and serve hot with the cheesecake.