DIRECTION

1.place strawberry,sugar,& water into a saucepan.Let them cook over medium heat
2.pour melted butter over crushed white cookies stir through to make abase
3.spoon in 2 teaspoon into each dessert container.Use the end of a flat surface & press the base down so that it’s compact

4.Once the strawberry are at a boil,reduce the heat down to a simmer. They should reduce to about half of what they initially were
5.Once reduced pour them through a strainer.Use a wooden spoon to push the strawberry mixture through the strainer let cool

6. Dollop about 8 teaspoons of white chocolate onto a piece of parchment paper. Using the back of a spoon, spread the white chocolate out to make a feathering effect. Place that piece of parchment paper in a forming mold or a paper towel roll cut in half. Let these set either in the fridge or at room temperature.
7. Use an electric hand mixer on medium speed to semi whip your cream. Transfer to the fridge.

8. Use an electric hand mixer to beat cream cheese on a medium speed. Add vanilla essence, and white chocolate. Then, add in condensed milk. After about 2 minutes of mixing, it should be a smooth consistency.
9. Have a saucepan of boiling water at the ready. Soak leaves of gelatin in cold water. Then, place the bowl of gelatin over the saucepan of boiling water to double boil until it’s

11. Quickly add in the semi whipped cream. Use a spatula to fold in the cream.
12. Pour the cheesecake mixture into a snap seal bag. Use a pair of scissors to cut a gen
13. Spoon in 2 teaspoons of strawberry coulis to the to of the cheesecakes.
14. Add white chocolate curl, fresh mint leaves, and fresh strawberry to garni