Blackberry cheesecake, blueberry sorbet, pumpkin seed granola
This is one of the recipes created by one of our guest chefs Dominic Lynch. Dominic is a 20 year old Plant based chef originally from London and has worked his way up to Michelin star establishments. Read more about Dominic and find his delicious three-course Valentines recipes here.
A traditional cheesecake with a fruity twist. This recipe incorporates a range of textures and colours that will awaken your senses!
Ingredients
Pre-made pastry cases
1 tub vegan cream cheese
1 tub plain vegan yogurt of your choice
Vanilla essence or bean paste
1 punnet fresh berries (That you can find)
1 bag of frozen blueberries
1 small bag granola
1 small punnet of pumpkin seeds
Agave syrup
Method
1- Place the cream cheese into a bowl and beat it with a wooden spoon till smooth.
2- Slowly beat in the yogurt in teaspoon by teaspoon until it has a firm texture like a cheesecake.
3- Gently mix in the vanilla and agave to your desired taste. Now place into a piping bag and leave in the fridge.
4- Wash and prepare the berries and leave aside on a tray.
5- Place some granola and pumpkin seeds on the same tray.
6- Now place 1/2 the bag of frozen berries into a blender. Mixed 2 tbsp of agave with 2 tbsp of cold water. And add to the blender.
7- Begin to pipe the cheesecake into the pastry cases and garnish with the berries and granola.
8- When that’s done blend the blueberries until smooth. Use two spoons to create a quenelle and place onto the cheesecake quickly, otherwise it will melt very quickly.
Credits: Dominic Lynch, @chef.dominicus