There peach, cocoa and macaroon cheesecake it’s a spoon dessert which does not require cooking. pairing between fresh peaches they Amaretti biscuits and use of cocoa beans raw, make it particularly greedy and suitable as dessert after a summer lunch or dinner.
Ingrediants
- 4 cocoa beans
- 100 g of macaroons
- 1 1/2 dl unsweetened peach juice
- 200 g of cottage cheese
- 200 g of Greek yogurt
- 2 tablespoons of acacia honey
- 2 peaches
- 2 g of agar agar
How to prepare: Peach, cocoa and macaroon cheesecake
These glasses of peach, cocoa and macaroon cheesecake I am a fresh dessert ideal to propose in family or ai friends after one dinner summer, when peaches present in abundance tempt us to experiment with new recipes for always delicious desserts.
The recipe for making them is easy It’s rapid. On a layer of Amaretti biscuits pulverized and mixed with cocoa beans chopped you have a cream of ricotta cheese And Greek yogurt. Small pieces of fresh peach and more cocoa complete the sweet work. Prepared in advance and left to rest for the necessary time this peaches cheesecake “broken down” will be a sure success. The beans of cocoa thanks to their bitter and aromatic taste they dampen the sweetness of the other ingredients, pleasantly rebalancing the taste of this delicious spoon dessert. They are also a good source of magnesium, iron, zinc and antioxidants.
There summer fruit it is the best you can have available to create delicious desserts that do not require the use of the oven. Let yourself be tempted by the apricot cheesecake, the velvety peach parfait or the sumptuous cherry and zabaglione tiramisu.
OTHER TASTY RECIPES: Mini marbled strawberry cheesecake, Peaches with macaroons, Apricot and ricotta cake, Sweet yogurt braid
- Execution
- easy
- Preparation time
- 15 min
- Resting place
- fridge
- Rest time
-
4h
- Portions
-
4
How to prepare: Peach, cocoa and macaroon cheesecake
To make the peach, cocoa and amaretti cheesecake, start placing the cocoa beans between two sheets of baking paper and mash them lightly with a meat mallet. Remove the outer skin that covers them, transfer them to the mortar and pound them coarsely. If you do not have a mortar available, you can carry out the same operation with the aid of a mixer or the same meat tenderizer, keeping the beans between the two sheets of paper. important is that they are not completely pulverized. Chop the macaroons in a blender until they are powdered and mix with 2/3 of the chopped beans and half a deciliter of peach juice. Mix the ingredients with a spatula, distribute the mixture on the bottom of 4 glasses or bowls and compact it with the back of a spoon.
In a bowl, mix the ricotta with the yogurt and honey until you get a smooth and homogeneous cream. Heat the remaining peach juice, add the agar agar, dissolving it well, boil for 30 seconds and add to the cream using a whisk.
Quickly pour the cream thus obtained into the glasses, over the amaretti-based mixture, and place in the refrigerator for at least 4 hours. Serve the peaches, cocoa and amaretti cheesecake after placing the peeled and chopped peaches in each glass, the cocoa beans kept aside and a few mint leaves to taste.
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