Smooth Blueberry Compote for Cheesecake

Prep time
10 minutes

• 450 gr. Mazzoni Organic Frozen Blueberries
• 45 gr. sugar
• 9 grams of gelatin sheets
• the grated zest of half a lemon
• 10 ml of Mazzoni Frozen room-temperature lemon juice

Soak the gelatin in cold water for 15 minutes. Coarsely chop about half of the thawed blueberries and heat them in a saucepan along with the sugar, lemon zest, and lemon juice. Add the gelatin and let it dissolve.
Combine everything with the remaining blueberries, which have been blended beforehand. Pour the mixture over the cheesecake and refrigerate until set.