No-bake lemon lupin cheesecake with blueberries

Ingredients

For 1 serving

• Lupini beans80 g
• Cooked cannellini beans60 g
• Pumpkin seeds12 g
• Medjool dates10 g
• Blueberries50 g
• Lemon juice15 ml
• Lemon zest3 g
• Agar agar1 g
• Stevia3 g

Contains: lupin,

In season: June – September

Method

1. Blitz the pumpkin seeds with the stoned dates in a food processor until you have a crumbly mixture that holds together when pressed; press it into the bottom of a glass or a food ring.
2. Rinse the lupins, slip off their skins and blend them with the rinsed cannellini beans, lemon juice and zest and the stevia until smooth.
3. In a small pan, stir the agar agar into 3–4 tablespoons of cold water, bring to the boil and boil for a minute, stirring, until completely dissolved.
4. Pour it straight into the cream and blend for a few seconds: agar starts to set as soon as it cools, so work quickly.
5. Pour the cream over the base, level it and chill for 1 hour, until set.
6. Just before serving, rinse the blueberries and scatter them on top.