Ingredients

• 150g/5½oz ginger biscuits
• crushed
• 75g/2¾oz butter
• melted
• 400ml/14fl oz elderflower pressé
• 100g/3½oz caster sugar
• 225g/8oz mascarpone
• 1 vanilla pod
• seeds scraped out using a knife
• 50ml/1¾oz elderflower liqueur
• 225ml/8fl oz whipping cream
• whipped until soft peaks form when the whisk is removed
• 200g/7oz canned lychees
• drained
• cut into quarters
• 125g/4½oz lime marmalade
• 50ml/2fl oz boiling water
• edible flowers
• to garnish (optional)

Directions

• In a bowl
• mix together the crushed ginger biscuits and melted butter until well combined. Press this mixture into the bottom of each of six glass tumblers to form an even layer.
• Bring the elderflower pressé and sugar to the boil in a pan. Continue to boil until the volume of liquid has reduced by half. Set aside to cool for 5-10 minutes.
• In a separate bowl
• beat the mascarpone
• vanilla seeds
• cooled elderflower pressé mixture and elderflower liqueur together until well combined. Fold in the whipped cream until well combined
• then fold in the lychees.
• Spoon the mixture into the tumblers.
• In a bowl
• mix the lime marmalade with the boiling water until it has dissolved. Set aside to cool slightly
• then spread over the surface of each cheesecake.
• Chill the cheesecakes in the fridge for two hours.
• To serve
• place each tumbler onto a small serving plate. Decorate each cheesecake with edible flowers
• if using.