Soft blueberry compote for Cheesecake
450 g Mazzoni Frozen Organic Blueberries
45 g sugar
9 g fish gelatin sheets
grated rind of half a lemon
10 ml lemon juice
Rehydrate the gelatin in cold water for 15 minutes. Coarsely chop about half of the defrosted blueberries and heat them in a saucepan together with the sugar, lemon rind, and juice. Add the gelatin and allow it to melt. Combine everything with the remaining portion of the blueberries, blended beforehand. Pour over the cheesecake and place in the fridge to thicken.