Strawberry Cheesecake Trifle (ไทรเฟิลสตรอว์เบอร์รีชีสเค้ก)

1.For Strawberry Sauce: Add frozen strawberry and sugar into a pot. Cook over medium heat until strawberry softened and blistered. Blend and strain the sauce.

2.For Cheesecake Panna Cotta Prepare four ¾ cup serving glasses. Soak gelatin in the cold water until bloom. Heat 100 ml of evaporated milk in the pot while blending the remaining evaporated milk, sweetened dairy creamer, cream cheese and strawberry sauce until smooth with a blender.

3.Remove the evaporate milk from the heat once it boiled, whisk in well-soaked gelatin and combine with the cream cheese mixture. Blend to combine before straining and portion into each serving glasses. Refrigerate until set, at least 2 hours.

4.For Crumble: Incorporate everything except shortening with the food processor.

5.Add shortening and blend until everything moistened and crumbly.

6.Preheat oven to fan-force at 190°C. Spread the mixture in an even layer over a parchment-lined sheet tray—Bake for 8 minutes before removing the pan from the oven. Break up the mixture using a spatula and re-spread the mixture evenly over the sheet tray and return to the oven for an additional 8 minutes.

7.To Serve: add sauce and diced strawberry to the panna cotta, topped with whipped cream, crumble and mint leaves.