White chocolate cheesecake with strawberries

To make the Swiss meringue, add the sugar and egg whites to a metal bowl set over a pan of simmering water and whisk until the temperature of the mixture reaches 50°C. Transfer to a standing mixer and whisk until the meringue cools to room temperature

Once cool, spread the meringue onto a mat and place in a dehydrator overnight until crisp. When ready, break into pieces and set aside until ready to serve

To make the base, blitz the biscuits in a food processor to a crumb. In a saucepan, mix the biscuit crumb, butter and syrup and heat until the butter has melted and the syrup is well combined into the mix

On a chopping board or flat baking tray, roll the mixture between two sheets of parchment paper to a 1/2 cm thickness and chill in fridge for 20 minutes. Remove the top layer of paper, place a rectangular metal pastry mould measuring 20cm x 30cm and at least 4cm deep onto the rolled out mix. Press down firmly so that the mould/tin trims the pastry to fit. Discard the excess and return to the fridge, leaving the mould in place

For the white chocolate mousse, melt the chocolate in a large bowl over a pan of simmering water and set aside, but keep warm

Soak the gelatine in iced water until softened. Boil 60g of the cream and add the softened gelatine, stirring to dissolve. Keep warm. Whip the remaining cream very loosely (if whipped too stiffly it will split the mousse) and mix with the gelatine and chocolate. Leave to set in the fridge for 4 hours

Once set, whisk the mixture until smooth then beat in the cream cheese. Add the mixture to the biscuit base and smooth out with a palette knife. Ensuring there is enough room left at the top for a layer of jelly. Return the cheesecake to the fridge to set

For the strawberry jelly, make a strawberry purée by blitzing the strawberries in a blender until smooth. Pass through a fine sieve

Soak the gelatine in iced water until soft. Add a small amount of the strawberry purée to a saucepan with the icing sugar and heat gently before adding the softened gelatine and stirring to dissolve. Stir in the rest of the purée and the lemon juice, then remove from the heat and allow the jelly to cool to room temperature. When the cheesecake is set, gently spoon the jelly over it and return to the fridge to set

To make the strawberry gel, place the sugar, water and hulled strawberries in a saucepan and set over a medium heat. Gently cook the strawberries until they start to break up, but do not turn to a mush

Tip the contents of the pan into a blender and blitz to a smooth purée. Pass through a sieve to remove any lumps, then add to a saucepan with the agar agar. Place over a gentle heat, whisking lightly to dissolve the agar agar, then tip into a flat container and place in the fridge to set. Once set, pulse the mixture in a blender to break down and store in a squeeze bottle until ready to serve

For the sorbet, blitz the strawberries in a blender for one minute. Place the water, sugar and glucose in a saucepan and place over a medium heat to dissolve the sugar. Remove from the heat and allow to cool

Mix together the strawberry purée and lemon juice and churn in an ice cream machine. Keep in the freezer until required

For the garnish, mix all the strawberry salad ingredients together until combined

To assemble the dish, cut a slice of the cheesecake using a sharp knife heated in hot water and place on the plate along with some of the strawberry salad. Garnish with some small pieces of meringue, pipings of strawberry gel and a generous scoop of strawberry sorbet. Serve immediately