1 Ridgewell cheese
225g ginger biscuits
100g unsalted butter, melted and cooled
140ml soured cream
3 bananas, peeled and mashed
2 tbsp clear honey
1 tbsp chopped preserved ginger in syrup
3 tsp gelatine
4 tbsp lemon juice
banana slices and preserved ginger slices to decorate
Crush the biscuits finely (use a pestle and mortar or a food processor) and stir in the melted butter. Press into a 20cm springform tin or a deep cake tin with a removable base and refrigerate for 30 minutes.
Beat the cheese and cream together, then add the bananas, honey and ginger.
Sprinkle the gelatine over the lemon juice in a heatproof bowl. Stand the bowl in a saucepan of hot water and gently heat until dissolved.
Gradually add the dissolved gelatine into the cheese mixture. Spoon onto the biscuit base and refrigerate for 3-4 hours until set.
Decorate only when ready to serve as banana will discolour.