Paul Kelly's Melting Heart: Today

Method

Love Heart Moulds

1. Mix the red colour with cocoa butter and brush into moulds.
2. Place in fridge until set max 10 minutes.
3. Now brush two to three layers of white chocolate into moulds and trim edges.
4. Allow to rest in the fridge for 1-2 hours.
5. Gently remove from moulds and fill with cheesecake.

Lemon Cheese Cake

1. To make the cheesecake base, combine the biscuit crumbs and butter and push into the base of your chosen tin. Set in the fridge.
2. To make the filling, warm 60ml of the double cream and the white chocolate together until melted, then add the drained gelatine.
3. Mix the soft cheese with the remaining cream until smooth and then add to the chocolate mixture. Pour over the set base and return to the fridge until firm.

Mango Raspberry Jelly

1. To make the jelly, bring the water and sugar to the boil in a small saucepan.
2. Add the mango/raspberry purée and the agar and cook for 1 minute, whisking all the time.
3. Pour the liquid into the pastry frame leave to set in the fridge.Cut into squares.

Raspberry Sorbet 

1. Bring the sugar and water to the boil to melt the sugar, then remove from the heat and allow to cool
2. Once cool, stir the raspberry purée into the syrup until combined and pour into an ice cream maker.
3. Churn until frozen, then keep in a lidded container in the freezer until needed.