There are no eggs in this recipe, reflecting the egg scarcity during the First World War.
1 packet oat biscuits
1 cup caster sugar
Juice of 4 limes
Zest of 2 limes
50ml white rum
2 bunches of fresh mint leaves, finely chopped
400g cream cheese
250g mascarpone cheese
180g white chocolate, melted
4 rhubarb stalks, cut into 5cm lengths
2 star anise
1 cinnamon stick
100g roasted pistachios, crushed
Whole mint leaves to garnish
In a food processor, blitz the oat biscuits to a crumb.
Melt the butter and mix with the biscuit crumbs. Press crumb mixture into the bottom of 4 mojito glasses or one large glass dish.
In a saucepan over a medium heat, place ½ cup sugar and 2 tablespoons of water. Heat until it is dissolved into a syrup and then add the lime zest and juice.
Add the rum and mint, reserving some leaves to garnish, and remove from heat. Set aside to infuse and cool.
In a food processor, process the cream cheese and mascarpone until smooth.
Strain the sugar syrup and add to the cheese mixture. Add melted white chocolate. Process until well incorporated. Spoon over the biscuit mix and place in the fridge to set, approximately half an hour.
When you are ready to serve, add ½ cup of sugar, rhubarb, star anise, cinnamon stick and 1 tablespoon of water to a pan and bring to the boil.
Simmer until the rhubarb is soft. Remove the star anise and cinnamon stick and blend until smooth.
Allow to cool and pour the rhubarb sauce over the cheesecake mix.
Garnish with mint leaves and pistachios.
Recipes by ‘MasterChef 2012’ Andy Allen, from ‘The Next Element’ published by New Holland.