Tip:
Soak the cashews in water overnight so when you blend them they completely break down and become smooth.
Cheesecake:
450g soaked nuts
80g lemon juice
120g coconut cream
180g maple syrup
300g coconut oil
200g blueberries
Berry sorbet:
1000g blueberry purée
400g stock syrup
Coconut Chantilly:
1 can coconut cream
1 lime zest
1 Tsp vanilla extract
Coconut meringue:
200g chickpea water from a can (aquafaba)
200g icing sugar
200g lightly toasted desiccated coconut
Berry ginger gel:
200g blueberries
1 tsp grated ginger
1 pinch of sugar
2g agar agar
Cheesecake:
In your Thermomix or blender, add the nuts, lemon juice, coconut cream and maple syrup. Blend on high for 3-4 minutes.
If you have a Thermomix, set the temperature to 60 C.
If using a blender, leave on high until you feel the side of bowl warm up.
Melt the coconut oil and bring to 60 C. This helps emulsify the fat into the cashews, if not added while warm you might see the cashews split once cooled down.
After 2 minutes of blending with the coconut oil, add the blueberries and continue to blend. Run it through a fine sieve if needed but it should be silky smooth. Store in fridge for 8 hours before using to set up.
Berry sorbet:
Stock syrup: bring to boil 1000g water, 1360g caster sugar and 240g glucose.
Blend and churn to sorbet.
Coconut Chantilly:
Place a can of high-fat, coconut cream in the fridge for 24 hours.
In a stand mixer, add the can of coconut cream, some lime zest and vanilla. Whip until stiff.
Coconut meringue:
Whip aquafaba with sugar until thick and fluffy, fold in coconut and place in a dehydrator for 10 hours at 70 C.
Berry ginger gel:
Infuse 200g of blueberries with 1 tsp of grated ginger and a pinch of sugar, add 2g agar agar and bring to boil, set in fridge and blend into a fluid gel.
To plate:
Add some whipped coconut Chantilly on the bottom of the plate, ice cream scoop the cheesecake on top, drizzle the berry ginger gel around and make a hole for the berry sorbet to sit on.
Finish with the coconut meringue on top.
