Gluten free cheesecake with berries
- 50 gr almonds
- 50 gr pecan
- 50 gr cocoa butter
- agave syrup
- 250 ml milk
- 1 sachet agar agar
- 150 gr sheep ricotte
- Versilfood Mixed Berries
- Versilfood blueberry jam
- Versilfood blackberry jam
- Versilfood strawberries jam
For the base, chop 50 g of almonds and 50 g of pecan nuts and then add two teaspoons of agave syrup and 50 g of cocoa butter melted in a bain-marie.
Mix everything together and pour the mixture on the bottom of the cheesecake molds (you can also use a food ring mold if you want). Put the shapes in the fridge for an hour and in the meantime whip 250 ml of cream together with a sachet of agar agar.
Once whipped, add 150 g of sheep ricotta little by little and add the mixture to the molds, on top of the biscuit.
Then put it back in the fridge for a few hours (even better overnight). Before serving, add the Versilfood wild berry jam or the Versilfood wild berry purée.
Add the berry jam before serving.
WILD BERRIES PUREE VERSION
Take the frozen berries and rinse them with cold water.
Then put them to cook in a saucepan with the juice of half a lemon and two tablespoons of brown sugar until the puree thickens, it will take about half an hour.
Once cooled, pass it through a sieve to remove the seeds and then pour it over the cheesecake.
Cooking has always been her passion, since she was a child and she cooked with her grandparents, both chefs. A love that was confirmed once he arrived in Italy, where his culinary journey began.
Kata has traveled to discover the most authentic flavors, in 2015 she opened, with two partners, a catering company that has proved a success, and in 2018 she deepened the healthy cuisine by attending the academy of vegan cuisine of the starred restaurant Joia by Pietro Leeman.
Today she works as Personal Chef: she prepares lunches and dinners for small and large occasions and organizes cooking classes for those who want to eat healthy but with taste.
“When you do something you love, you make a difference.”