Mascarpone cheesecake with blueberries and meringue

Name: Mascarpone cheesecake with blueberries and meringue
Ingredients: 300 g White chocolate; 10 units.items Debic Shapes Mascarpone Bar; 2 g yellow food coloring powder; 100 g Sunflower oil; 2 g Agar Agar; 1 units.items tray of lime cress; 200 g Blueberry purée; 30 units.items Diddes meringue; Velvet spray yellow

Mascarpone cheesecake with blueberries and meringue.This recipe is for 10 people.

Ingredients

300gWhite chocolate

10units.itemsDebic Shapes Mascarpone Bar

2gyellow food coloring powder

100gSunflower oil

Velvet spray yellow

2gAgar Agar

200gBlueberry purée

1units.itemstray of lime cress

30units.itemsDiddes meringue

Preparation

Melt the white chocolate together with the sunflower oil.
Transfer to a measuring cup and use the immersion blender to mix in the yellow coloring.
Cut the frozen mascarpone bars diagonally in half and insert a wooden skewer.
Dip the bars into the yellow chocolate and scrape off along the edge of the pan.
Briefly move over a piece of baking paper and place the dipped bar on a silicone baking mat. Freeze briefly again.
Spray the bars with the yellow velvet spray. Heat a piping nozzle with a blowtorch and cut out the "holes".
Boil the blueberry puree together with the agar agar for 1 minute and cool down in ice water.
Blend finely in the blender into a smooth gel. Transfer to a squeeze bottle.
Place the meringues on a baking tray and briefly torch with the blowtorch.