Baked brown-sugar cheesecake, pear sorbet and tomato caramel

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Treat your guests to this restaurant-style dessert from Scottish chef Mark Greenaway. You will need to start preparing it about 36 hours in advance.

Ingredients

For the pear sorbet

For the brown-sugar cheesecake

For the feuilletine base

For the blowtorch pear

For the tomato caramel