Blueberry Cheesecake, Yoghurt Sorbet

Blueberry Cream Cheese

• ½ gelatine leaf
• 100 g blueberries
• 30 g caster sugar
• ¼ lemon, juice only
• 225 g cream cheese

Yoghurt Sorbet

• 1 gelatine leaf
• 120 g water
• 60 g caster sugar
• 50 g liquid glucose
• 600 g Greek yoghurt
• 10 g lemon juice

Crumble

• 125 g plain flour
• 50 g ground almonds
• 125 g unsalted butter, cut in pieces
• 75 g Demerara sugar
• ½ tsp ground cinnamon
• ½ tsp fine sea salt

Blueberry Compote

• 750 g blueberries, plus extra to garnish
• 100 g caster sugar
• 1 gelatine leaf
• 1 lemon, juice only

Garnish

• 40 leaves wood sorrel shoots or baby mint