Lemon and Ballylisk Cheese Cream with Velvet Cloud Sheep’s Milk Granit – Ballylisk of Armagh

Ingredients

• 75g icing sugar
• 150g Ballylisk Triple Rose
• 130g cream cheese
• 60ml lemon juice
• Zest of 1/2 lemon
• ½ vanilla pod
• 2 gelatine sheets
• 150g double cream
• 80g white chocolate
• 200g normal or gluten free flour
• 10g bicarbonate of soda
• 1 tbsp mixed spices
• 1 tbsp cinnamon
• 140g eggs – approx 3 medium eggs
• 200g caster sugar
• 140g sunflower oil
• 200g cranberries, blitzed into smaller pieces
• 400g finely grated carrots
• 120ml lemon juice
• 100ml dark rum
• 1 tbsp vanilla extract
• 20g sugar
• 2g agar agar
• 200g mango purée
• 20g lemon juice
• 1 teaspoon fresh ginger, grated on microplane
• 150g normal or gluten free flour
• 100g butter
• 50g sugar
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 300ml Velvet Cloud Sheep’s Milk yogurt
• 100g icing sugar
• 50ml lime juice
• 1 tsp honey