Mini lemon cheesecake, toblerone mousse and homemade strawberry ice-cream

Cheese Cake

1. Grease 8 holes of shallow patty pan tin.
2. Place butternut biscuits on these and cook at 180 degrees in the oven for 5 mins or until soft when touched.
3. Remove and gently press bickies into holes using the back of a teaspoon and leave to cool.
4. Beat cream cheese, icing sugar and lemon juice with electric mixer until smooth. Place a tablespoon of lemon butter onto each biscuit, top with cream cheese mixture and put in the fridge until firm.
5. When ready to serve take out of pan and decorate with a dab of whipped cream and a curl of lemon rind.

Toblerone Mousse

1. Melt Toblerone chocolate either in microwave or in a pan on low heat.
2. Mix in egg yolks one at a time and beat until smooth and thick.
3. Fold in whipped cream then softly beaten egg whites.
4. Pour into glasses and refrigerate several hours then serve with a dollop of cream and chocolate curls.

Homemade Strawberry Ice-Cream

1. Puree strawberries in a blender and place in a bowl.
2. Lightly whip the cream and fold into the puree.
3. Add the sugar and mix.
4. Whip egg whites until stiff then fold into mixture.
5. Pour into a container and freeze overnight.
6. To serve, garnish with strawberry slices.