Lemon cheesecake with sherbet lollipop

For the biscuit base:

• Cake rings 12, 6cm diameter
• Homemade or digestive biscuits 250g
• Unsalted butter 100g, melted

For the cheesecake:

• Double cream 250ml
• Vanilla pod 1, seeds
• Mascarpone 250ml
• Sugar 160g
• Lemon 1, juice and zest
• Gelatine leaves 2, dissolved according to packet

For the meringue:

• Egg whites 300g
• Sugar 500g

For the lollipop:

• Inverted sugar (isomalt) 5 tbsp
• Lemon juice 1 tbsp
• Lolly sticks 12

For the lemon curd:

• Vac pac bag
• Egg yolks 100g
• Sugar 175g
• Unsalted butter 200g
• Lemon juice 150g
• Lemon zest 10g
• Gelatine leaf 1, dissolved

1. To make the biscuit base: break up biscuits and add to melted butter. Combine and press into 12 individual rings.
2. To make the cheesecakes: whisk the cream to soft peaks and add vanilla. Fold in the mascarpone, add the sugar, lemon juice and zest. Fold in the gelatine. Spoon the filling onto the bases in the rings and set in the fridge for 30 minutes.
3. To make the meringues: whisk the egg whites into soft peaks. Slowly add sugar until shiny. Pipe onto a silicone mat in the shape and size of the cheesecake rings. Bake at 70˚c or on the lowest gas setting until crisp.
4. To make the lollipops: boil sugar and lemon juice to 135˚c. Pour half a spoon onto a silicon mat into 12 lolly shapes. Add sticks and allow to set at room temperature.
5. To make the lemon curd: place all the ingredients into a vac pac bag and cook in a water bath at 63˚c or at the lowest gas setting for an hour. Remove from the bag, blitz and pass through muslin cloth.
6. To assemble: place meringue on top of the turned-out cheesecake, decorate the plate with a swipe of lemon curd and place the cheesecake on top. Serve with a lemon lollipop.