Zuccotti stuffed with two raw vegetable flavors
single courses from Italy
Cheesecake with basil and avocado with lupine base
Cheesecake with basil and avocado with lupine base
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A fresh review of a delicious cheesecake, in a healthy, rich and tasty version.
preparation
step 1
Place the clean lupins in a minipimer. Combine peanut butter, coconut oil, aromas and smoothies several times until you get a creamy cream.
step 2
Transfer the pan into a freezer for about half an hour.
step 3
Mix the yogurt with the two cheeses. Add the pepper, seeds of cardamom berries previously beaten in the mortar and powdered and basil. Smear again.
step 4
Cut the avocado to dadini and unite the cheese. Smear again until you get a smooth cream.
step 5
Sprinkle the agar agar in the milk and bring it to the boil. Simmer for a couple of minutes, then pour everything in cream cheese and mix well.
step 6
Pour the mixture on the basis of lupins, then put the pan in the fridge. Leave it for at least a couple of hours.
step 7
Cut into small diced 2/3 zucchini and avocado. Prepare an emulsion with evo oil, sesame seed oil, salt, spirulina, lemon juice and basil finely cut to the knife. Season the dadolata.
step 8
Remove the pan from the fridge, transfer the cheesecake to a serving dish and cover it with pickled zucchini. Decorate to taste and serve.