Cheesecake sorbet with red fruit swirl

Bring the water, sugar and corn syrup to a boil.

Add the gelatin, then blend the hot syrup with the cream cheese.

Rest overnight in the refrigerator before churning.

Make the swirl from fresh raspberries and strawberry jam.

The next day, churn in the ice cream maker for 30 minutes.

Spread half the sorbet over a frozen tray lined with plastic wrap, top with some of the red fruit puree, roll into a log and squeeze into a pastry bag to make a swirl. Freeze every utensil before use.

Pipe into frozen dishes or glasses as fast as possible, refreezing as needed. Garnish with red fruits and chunks of cookies.