Apricots

Blueberry cheesecake

Ingredients

Servings 1
  • Apricot 3-4 apricots
  • Coconut milk 50 ml
  • Almond milk 50 ml
  • Acacia honey 5 gr.
  • If 0.5 gr.
  • Blueberries 100 gr.

Cooking

Step 1

Sorbet. Puree the apricot and beat in a sorbet bowl. Take coconut milk, whisk together with almond milk, add acacia honey, add soaked agar-aga. Pour into a container and place in the refrigerator to set.

Step 2

Rub the blueberries through a sieve to make a puree and juice. Spread a thin layer on the surface of a baking sheet outdoors for one day to evaporate the liquid.

Step 3

Drizzle the resulting cheesecake with blueberry juice and add the sorbet.

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