Ingredients

“Digestive” biscuits 250 g
Butter 120 g
Coconut flour 20 g
Blueberries 30 g
Sugar 10 g
Fresh single cream 150 g
Cream cheese 250 g
Icing sugar 30 g
Gelatine 10 g
Kiwi 1
Mango 1
Samurai Gourmet plates
Flower Skewers

Method

Dice the kiwi and the mango

To make the base, put the chopped biscuits, coconut flour, melted butter in a bowl and mix well. Divide the base in the moulds and put them in the refrigerator.

Mix the cream cheese and icing sugar in another bowl, then add the fresh cream and stir.

Put half of the blueberries in a saucepan and heat them. Once removed from the heat, put the gelatine softened previously in cold water and the other half of the blueberries, mix and then filter everything.

Mix the blueberry sauce with the cream and fill the moulds prepared earlier.

Put them in the fridge for at least 20 minutes.

Plating

Place the mini cheese-cakes one by one on a plate. On the base you can add a spoonful of jam to flavour and better secure the cake on the plate. Add more fruit, placing it on a skewer.