Ingredients
WATER (COLD) - 250 GMS
BLUE PEA POWDER - 8 GMS
BISCUIT BASE
CRUSHED DIGESTIVE BISCUITS - 400 GMS
MELTED BUTTER - 180 GMS
GARNISH
FRESH BLUEBERRIES - AS REQUIRED
EDIBLE BLUE PEA FLOWER - AS REQUIRED
MINT LEAVES - AS REQUIRED
Method
Biscuit Base:
1. Combine crushed digestive biscuits with melted butter and mix until fully coated.
2. Spoon approximately 20 – 25 gm into the base of each glass and press down firmly. Refrigerate for 15 – 20 minutes to set.
Blue Pea Cheesecake Mixture (Layered):
2. Add whipped cream (and mascarpone if using) and whisk again at slow speed for 2–3 minutes until smooth and creamy.
3. Divide the mixture into 2 portions:
- Layer 1 (Medium): Blend 1 gm blue pea powder into the second portion for a pale blue hue.
- Layer 2 (Dark): Blend 2 gm blue pea powder into the third portion for a deeper blue hue.
Assembly & Layering:
1. Pipe the light layer (approximately 50 gm) over the biscuit base in each glass and chill for 20 minutes.
2. Pipe the medium layer (about 50 gm) carefully over the set light layer and chill for another 20 minutes.
3. Pipe the dark layer (remaining 50 gm) on top and refrigerate for at least 2 hours until fully set.
Finishing:
• Garnish with fresh blueberries, edible blue pea flowers, and a small sprig of mint before serving.
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