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Stock photo of blueberry vanilla cheesecake, elegantly served in individual portions. Each creamy bite is complemented by a coulis, creating a symphony of flavors that elevate this dessert pudding to a realm of indulgence.

$INGREDIENTS:\n\n- 200 g of mascarpone \n- 200 g of fresh cream \n- 75 g of sugar \n- 3 egg yolks \n- 3 g of isinglass \n\nTo fill: \n\n- 120 g of peaches in syrup \n- 100 g of gluten-free macaroons \n\nFor the syrup:\n\n- 100 g of peach syrup \n- 10 g of almond liqueur\n\nRECIPE:\n\nFor the cream: whip the egg yolks with 15 grams of sugar taken from the total, in a hurry put the remaining 60 grams with 15 ml of water in a saucepan and boil, as soon as the sugar has melted and the mixture is transparent, remove from heat and add to the yolks being careful to lower the speed of the whips, continue to whisk until the mixture cools and is swollen and clear. Add the mascarpone and mix until everything is homogeneous. In the meantime, you will have put the isinglass to soak in cold water for at least 10 minutes, squeeze it well and melt it in the microwave together with a tablespoon of water, add it to the mascarpone mixture flush, mixing at the same time with a whisk to avoid lumps. Whip the cold cream and add it gently to the cream. Prepare the syrup by mixing the peach syrup with the almond liqueur, pass a part of the macaroons in the syrup, place them on the bottom of the glasses, cover with a layer of cream, sprinkle with diced peach in syrup, continue with another layer and decorate with an amaretto a slice of peach and crumbled macaroons. Let it harden in the refrigerator for about 4 hours before serving.$

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