Pot Cheesecake with Blueberry Mousse and Amaretti d’Italia Macaroons
Serving size: 6 | Prep time: 3 hours | Cooking time: 2 hours
Shopping List
120g Amaretti macaroons
250g plain Greek yoghurt
200g creamy spreadable cheese
30ml milk
8g sheets of gelatine
1 spoon of icing sugar
fresh blueberries
mint leaves
Method
Crumble Amaretti macaroons in a bowl.
In the meantime, soak the sheets of gelatine in cold water for about ten minutes to soften them.
In another bowl, mix yoghurt and spreadable cheese with icing sugar.
Warm up the milk, wring out the gelatine and add it to the milk.
Pour the milk with gelatine in the bowl containing the cheese and yoghurt mixture, stir well to an even mixture.
Assemble the cheesecake starting from a layer of crumbled Amaretti macaroons on the bottom of the glass; using a pastry bag, form a layer of cream and top with some blueberries. Continue forming layers.
Put in the refrigerator for a couple of hours.
Before serving, garnish with other fresh blueberries and a mint leaf.
