Recipe – Cheesecake mousse, white wine poached apple, granola, rosemary oil

Rob’s cheesecake mouse has been an instant hit on his new dinner menu.  Here’s how it’s done: Cheesecake 375g Philadelphia Cream Cheese 120g icing sugar 1 vanilla pod 500g double cream Whisk all ingredients until thick like whipped cream Place in a piping bag Apples 5 granny smiths 200g white wine (Sauvignon Blanc) 100g sugar Juice of 1 lemon Peel and parisienne the apples, then place with the rest of the ingredients in a pan Bring all to a simmer and take off the heat. Leave to cool at room temperature Granola 2 vanilla pods 250g butter 200g sugar 100g water 250g hazelnuts 250g pumpkin seeds 500g oats 250g pecans 250g flaked almonds Bring the sugar to caramel then add the butter and whisk. Then add water and vanilla. Mix all the ingredients together and bake at 160°C for 10 minutes. Then stir and bake for 5 minutes. Allow to cool. Rosemary Oil 50g rosemary 500g vegetable oil Put both ingredients in a pan and bring to 80°C then blend until bright green. Pass through a muslin cloth and cool as fast as possible. To finish Nasturtium leaves Borage flowers Pipe the mousse in the centre of the plate Add granola over the top Place apples on and around the mousse Drizzle in rosemary oil and dot herbs and flowers on top