Raspberry Sorbet

Stock Syrup – 350ml

Water – 150ml

Passion Pulp (Without The Pips) – 500ml



  1. Add Raspberry Sorbet, Stock Syrup, Water, Passion Pulp (Without The Pips) and Churn A Blender.
  2. Plate the cheesecake mould in the centre of the plate and run a sharp knife along the inside of the mould to release it. Pour a spoonful of the mango salsa at the side. Garnish with a chocolate cigarette and fried coriander.

2012 Heron Chardonnay – The key here is just six months in a neutral French oak. You get great acidity balanced with some custard and tropical fruit.