Blackcurrant, thyme and goat’s cheese cake

Method

1. For the base, put the biscuits in a food processor, whizz to fine crumbs, then set aside. Melt the butter and honey in a saucepan, then add the crushed digestives, toasted oats and orange zest. Mix well. Press the mixture into the base of the tin and chill for 1 hour to set.
2. Meanwhile, split the vanilla pod and scrape the seeds into a mixing bowl. Add the cream and sugar, then whisk using an electric mixer until the cream forms stiff peaks when the beaters are removed.
3. Crumble the goat’s cheese into the bowl, gently folding it into the cream until thoroughly combined. Spread the mix over the set biscuit base and return to the fridge to set for 1 hour.
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4. Meanwhile for the topping, soak the gelatine leaves in cold water for 5 minutes to soften. Put the blackcurrants in a saucepan with 1 tsp water, the sugar and thyme. Cook gently, stirring often, until the berries are soft but still hold most of their shape (about 5 minutes). Squeeze the water from the gelatine leaves, then stir gently into the berries. Leave the mixture to cool to room temperature.
5. Remove the thyme sprigs from the cooled blackcurrant topping, then spoon it over the creamy goat’s cheese layer (you might not need all the juice if there’s a lot). Chill one last time for at least 3-4 hours or until the topping has set completely.  Remove from the tin and serve.