TANGERINE CHEESECAKE WITH HIBISCUS

TANGERINE CHEESECAKE WITH HIBISCUS

The basis:

Buckwheat green sprouts – 1/2 cup Chips of coconut - 3/4 cup 

Flax seeds - 1/4 cup 

Himalayan salt - 1/8 tsp. 

Cardamon - 1/2 tsp. 

Dates pitted - 3/4 cup

Beetroot - 3 tbsp.

Filling:

Coconut pulp - 3 cups 

Coconut oil - 3/4 cup

Coconut syrup - 1/2 cup 

Himalayan salt - 1/2 tsp. 

Vanilla extract - 1 tbsp. 

Tangerine: Carrot - 3/4 cup

Tangerine juice - 1/4 cup

Dried tangerine peel - 2 tbsp.

Hibiscus:

Beetroot - 3/4 cup 

Hibiscus tea - 1/4 cup 

Rose water - 1 tsp.

Topping:

Dried hibiscus flowers Tangerine Petals of Rosa odorata

Preparation:

1. To prepare the basis, mix all ingredients in a blender.

2. Take a detachable form for cake and place the basis into it.

3. Form a cake in the bottom of the mold and place it in freezer for 20 minutes.

4. To prepare the filling in a blender: mix all products at high speed.

5. Mix 1/2 filling in a blender with carrots, tangerine juice and tangerine zest, and set aside the resulting mass in a separate bowl.

6. Rinse blender.

7. Mix the second part of the filling with beets, hibiscus tea and rose water until smooth.

8. Put the filling on the basis, alternating between the two mixtures. Gently stir with a knife on surface to create marbling.

9. Place cheesecake into a freezer for 4 hours.

10. After 4 hours, remove, decorate top of the cake with slices of tangerine, hibiscus flowers and rose petals.

11. Place cheesecake in refrigerator for 1 hour.