Method:

Base

1. Melt the butter, blitz the biscuits and combine

Filling

1. Combine the sugar and egg yolk together over Bain Marie.
2. Cook till sabayon stage.
3. Soak gelatin in iced water, add soft gelatin to sabayon, stir until dissolved.
4. Whip the cream cheese in the kitchen aid.
5. Gradually adding the sabayon mix into it.
6. Place mix into piping bag, use as required.

Strawberry Glaze

1. Melt the sugar with the strawberry juice and once dissolved add the gelatine leaf and dissolve again.

To Serve:

1. Place the biscuit base on the bottom of the ring and allow to set for about 30 minutes in the fridge
2. Pipe in your cream cheese mixture and allow to set again in the fridge for at least 2 hours
3. Add your strawberries on top before topping with the glaze and allowing for the final set in your fridge of at least 1 hour

Our friends at Wine Selectors suggest pairing this dish with a Late Harvest Riesling.