My Kitchen

To make the cheesecake filling, place the cream cheese in a bowl and combine with the orange zest and 200g (7oz) of the sugar, then in another bowl whip up the double cream until it forms soft peaks.

Carefully fold together the whipped cream, the cream cheese mixture and the crème fraîche – don’t over-mix or the mixture will split. Then spoon into 6cm (2½in) chef’s rings and place on a baking tray in the fridge for 2 hours to firm up.

Preheat the oven to 240°C (475F), Gas 9. Put the rhubarb in an ovenproof dish, cover with the remaining sugar, the butter and the orange juice, and place in the oven for 8–10 minutes. Cooking in a very hot oven should cause the juice to turn to a nice syrup, but don’t overcook as rhubarb turns to mush very quickly. Check to see if it is cooked by squeezing one of the pieces, then remove and allow to cool to room temperature.

To serve, crush the shortbread to fine crumbs and remove the cheesecakes from the fridge. Roll the top and bottom of each cake in the biscuit crumbs and place on a plate. Then, using either a warm tea towel or a cook’s blowtorch, warm the rings slightly and they should just lift off. Serve with the rhubarb on the side and drizzle with some of the juices from the dish.

Crème caramel with strawberries (#ulink_502fc5cd-43a9-532f-bb4a-16decc70866d)

Serves 4–6

150ml (5fl oz) milk

300ml (11fl oz) double cream

1 vanilla pod, cut in half

4 large eggs

40g (1½oz) caster sugar

400g (14oz) fresh strawberries, hulled

For the caramel

110g (4oz) caster sugar

2 tbsp hot water

Every nation has its own version of crème caramel, using different types of milk and cream. It keeps well in the fridge, so can be made well ahead of time. Although strawberries are recognised as a summer fruit, they do start coming into season at the very end of spring. If you’re making this dessert any earlier in the year, however, you could substitute with poached forced rhubarb.

First make the caramel. Put the sugar in a medium-sized saucepan set over a medium heat. When the sugar begins to melt and darken, stir from time to time and continue to cook until it becomes a uniform syrup and a deep caramel colour.

Take the pan off the heat and carefully add the 2 tablespoons of hot water – it will spit quite a bit at first but will soon settle. Stir for 3–4 minutes and once the water is combined, quickly pour into the bottom of 4–6 × 250ml (9fl oz) ramekins, tipping it around to coat the sides of each dish.

Preheat the oven to 150°C (300°F), Gas 2. Pour the milk and cream into another saucepan, along with the vanilla pod and scraped-out seeds. Set the pan over a low heat and allow the milk and cream to heat up gently while you whisk together the eggs and sugar in a large bowl.

When the milk and cream are steaming hot, but not boiling, pour onto the egg and sugar mixture, whisking well. Pass though a sieve, then pour the liquid into the ramekins and place them in a large roasting tin. Transfer the tin carefully to the oven, then pour enough hot water into the base of the tin to surround the ramekins up to two-thirds in depth. Bake for 1 hour.