Brillat-Savarin Cheesecake With Spiced Biscuits, Raspberries and Lemon Verbena Recipe - Great Britis

Ingredients

• 120ml of double cream
• 25g of lemon verbena
• 650g of fresh Brillat-Savarin
• 100g of caster sugar
• 1 vanilla pod, split and seeds scraped out
• 2 lemons, zested
• 3 eggs
• 2 egg yolks
• 1 vanilla pod
• 1.2kg frozen raspberries
• 70g of caster sugar
• 100g of Chambord
• lemon peel, from one lemon (peel, not zest)
• 6g of agar agar
• 210g of digestive biscuits
• 210g of speculoos biscuits
• 3g of salt
• 240g of butter, melted
• 20g of Chambord
• 1 vanilla pod, split
• zest of 1 lemon
• 50g of cane sugar
• 5g of pectin NH
• 2g of citric acid
• 3 bronze gelatine leaves
• 200g of fresh raspberries
• 100g of nibbed almonds
• 150g of white chocolate
• 150g of cocoa butter
• 250g of fresh raspberries
• lemon verbena, for garnish
• gold leaf, optional