Prosecco Frozen Cheesecake with Negroni Oranges
200g caster sugar
250g biscotti biscuits
70ml Azalea grapeseed oil
750g cream cheese, softened to room temperature
500g good quality, store-bought vanilla icecream, softened to room temperature
600g thickened cream, whipped to soft peaks
90ml sweet vermouth
70g caster sugar
5 oranges, very thinly sliced
Combine prosecco and caster sugar in a small saucepan over high heat, bring to a boil and cook, stirring occasionally, until the sugar dissolves and the syrup reduces to 200ml. Allow to cool completely.
Add biscotti to a food processor and blitz until a fine crumb. With the motor running, add oil in a slow stream until completely incorporated. Grease and line the base and sides of a 23cm round, loose bottom cake tin. Pour the crumb into the base and use a flat-bottomed glass to evenly press the crumb into the base. Refrigerate while you prepare the filling.
Clean food processor and add cream cheese, softened icecream and prosecco syrup. Blitz until smooth and no lumps. Transfer to a bowl, fold through half the whipped cream (refrigerate the other half) until just incorporated, then pour over the base and freeze overnight.
To make the negroni oranges, combine vermouth, Campari, gin and sugar in a small saucepan over medium heat. Stir until sugar dissolves completely. Lay sliced oranges into the base of a large plastic container, pour over the syrup then cover and refrigerate overnight.
When ready to serve, very briefly run the sides of the cake tin under hot water to help the cake release. Place the tin on top of a can and gently ease the sides of the cake tin down to remove.
Place the cake onto a serving platter, top with remaining whipped cream and arrange the negroni oranges on top. Drizzle with a little of the negroni syrup to serve.