James Martin - Chocolate Cheesecake With Cardamom Creme Anglaise

1. 1

   Grease a 10cm/4in chefs' ring with butter and place onto a plate.

2. 2

   Place the cream cheese, icing sugar, cocoa powder and cream into a bowl and whisk together.

3. 3

   Press the biscuit crumbs into the bottom of the ring mould, then add the cream cheese mixture to fill the ring.

4. 4

   Smooth over the top and sprinkle the chocolate over.

5. 5

   Carefully remove the ring and top with the orange segments and mint.

6. 6

   For the creme anglaise, heat the milk and cream in a saucepan over a medium heat, until nearly boiling, then remove from the heat.

7. 7

   In a bowl, beat together the egg yolks and sugar, then gradually add the warmed cream mixture, stirring constantly.

8. 8

   Return the mixture to the saucepan. Add the cardamom and vanilla seeds and stir over a low heat, until thickened enough to coat the back of a spoon.

9. 9

   Strain the mixture through a sieve into a bowl and allow to cool.

10. 10

    For the spun sugar, melt the sugar in a small frying pan until golden, then remove from the heat. Using a fork, flick strands of the caramel over an upside-down bowl.

11. 11

    Allow to set, then remove and serve over the cheesecake with the creme anglaise poured around.

* Per serving · 4 servings · Values may vary.