Place the milk, sugar and essence into a small sauce pan

Over a medium temperature bring to the boil, stirring until the sugar dissolves

Reduce to the lowest temperature and leave to simmer for an hour, stirring occasionally

Remove from the heat and strain into a jug and set aside to cool

Place the cream cheese and sweetened milk into a bowl

Whisk until light and fluffy

Place into moulds and leave in the freezer for at least 6 hours

Preheat the oven to 100° Celsius

Place the bread onto a lined baking tray

Bake for 30 minutes

Turn the bread over and bake for a further 10 minutes

Set aside to cool

Break up and place into a blender

Chop until small crumbs are formed

Place into a bowl and set aside

Place the sugar and water into a small saucepan, making sure you do not splash the water up the sides

Bring to a boil on a high temperature without stirring

Leave to boil until it reaches 140° Celsius on a sugar thermometer

Remove from the heat and add the chocolate

Whisk until completely combined

Pour onto a lined baking tray and leave to cool

Break up and place into a blender

Chop until small crumbs are formed

Place into a bowl and set aside

Place all of the ingredients into a bowl and mix to combine

Place the chocolate into a bowl and melt to 47° Celsius

Remove from the heat and add the chocolate soil and sweetened milk

Whisk to combine

Place a cooling rack over a baking tin

Remove the frozen cheesecake centres from the mould and place onto the rack

Pour the chocolate coating over each centre

Sprinkle the crumb coating over each one

Place back into the freezer to set

Serve frozen on a bed of the left over crumb coating or chocolate soil and with left over sweetened milk if you want