Deconstructed Cheesecake

For the cheesecake filling: Place KOO Peaches in a food processor or blender and blend until smooth.
Add softened cream cheese to a large mixing bowl, then whisk in peaches, condensed milk, vanilla
essence and vanilla pod until well combined, transfer mixture into a piping bag and place in the
refrigerator until needed.

For the lemos jelly: Add lemos into a saucepan over medium heat and allow it to simmer. Meanwhile,
bloom gelatin by adding cold water to a bowl, then sprinkle over gelatin and let it bloom for about 3
minutes. Once the lemos has reduced to half remove from the heat and whisk in bloomed gelatin,
continue whisking until the gelatin has dissolved. Pour the mixture into a baking tray and allow it to cool
completely. Once the mixture has cooled, sprinkle over chopped mint and lime zest. Place into the
refrigerator until set. Once set, cut out a few pieces for garnishing.

For the almond crumble: Place all ingredients into a food processor and pulse until just combined,
transfer mixture to a lined baking tray and bake for 15 minutes. Remove it from the oven and allow it to
cool.

Candied peaches: In a small bowl combine castor sugar and vanilla pod, then arrange KOO peach slices
onto a lined baking tray. Evenly sprinkle over the castor sugar mixture, then use a blow torch and
caramelize the sugar.

For the meringue: Place egg whites into a large mixing bowl and whisk using an electric hand mixer until
soft peaks form, gradually add in sugar 1 – 2 tablespoons at a time until all the sugar has dissolved. Add
in vanilla essence and whisk for another 3 minutes until stiff peaks form.

Assembly: Spread meringue onto a serving plate, then carefully use a blowtorch to lightly toast the
meringue, pipe the cheesecake filling onto the meringue, sprinkle over some almond crumble and
garnish with lemos jellies, blueberries and brûléed peaches.