Honey Lemon Cheese-Cake Popsicles

In a mixer, beat together the cream cheese, NESTLÉ® Sweetened Condensed Milk®, lemon juice and honey.

Whip the fresh cream until thick then mix with the cream cheese mixture.

Soak gelatin paper in cold water for 5 minutes then reheat in the microwave for 30 seconds. Add this to the mixture.

Place the cream cheese mixture into ice-cream molds and insert a wooden stick to create the shape. Freeze for a minimum of 3 hours.

For the glaze, heat water with sugar until boiled and then add all of the remaining ingredients and mix.

Using a hand blender, blend the mixture to ensure a smooth and silky glaze.

For the crumb base, in a mixer, beat the biscuits and butter until crumbled and combined.

Set it in a freezer until ready to serve.

Bring the glaze to 27 degrees, remove the cheesecake filling from the molds and dip the sticks into the glaze to give an even coat. Do this twice if required for a brighter yellow color. Keep chilled until ready to serve.

For serving, add crumble base on a flat plate, top with the cheesecake popsicle and decorate with the honey comb chocolate, edible flowers and mint leaves.