Everything strawberry and cheesecake

For the cheesecake cream, put the first four ingredients plus a pinch of salt into a blender and whizz until smooth. Put the mixture into a bowl set over a pan of very gently simmering water and cook very slowly for 25 minutes, stirring regularly until thickened slightly.

Meanwhile, put the gelatin in iced water then, after the 25 minutes, squeeze and add to the pan, stirring to dissolve fully. Pour in the cream and mix again. Divide between four serving bowls and chill for 4-5 hours.

For the strawberry parfait, remove the tops from the strawberries, put in a blender and whizz until smooth. Boil the sugar and 40ml of water in a small pan until it reaches 120C on a digital thermometer. Meanwhile, use electric beaters to whisk the egg yolks until really thick. Once the sugar mixture reaches 120C, slowly add it to the egg yolks, whisking constantly, then add in the strawberry purée. Whisk the cream until soft peaks and fold into the mixture, pipe into small moulds or ice cube trays, and freeze for at least 3-4 hours.

For the strawberry snow, put the strawberries into the freezer for 4-5 hours.

For the graham crumble, heat the oven to 190C/fan 170C/gas 5. Put all of the ingredients plus a pinch of salt into a free-standing mixer with a paddle attachment and mix on a medium speed until you have a crumbly texture (but don’t overmix). Transfer to a baking sheet and bake for 12-15 minutes or until golden brown.

To serve, put the strawberry parfait on top of the set cheesecake and sprinkle over the fresh strawberries and crumble. To finish, take the frozen strawberries and grate these over the cheesecake with a fine grater.