For making cheesecake bases, we need chickpeas brand Mistral.

Rather, 40 It must be soaked overnight (then it will cook faster) and boil until tender. Then add in the chickpeas, 1 tbsp of honey and grind it using a blender or food processor. Now in detachable form for baking (I 12 cm) cover the bottom with foil or parchment paper. Spread the chickpeas on the bottom of the form, and it is well compacted.

Currants pour 150 ml of boiling water, bring to a boil. Strain 100 ml black currant broth, add 1 tbsp. of honey and put it in the refrigerator

The remaining currants with a decoction grind in a blender, add 1 tbsp. of honey and 10 g of gelatin. Leave for 45 minutes (or as indicated on the package of gelatin)

Then currant mixture with the gelatin to warm to dissolve the gelatin, just don't let it boil. Now add the yogurt in currant mixture and pour into the form on the gram basis. Send in the refrigerator for 2-3 hours or overnight.

In deferred currant broth, dissolve 5 g of gelatin and leave to swell for 45 minutes, then heat the juice on the fire to dissolve the gelatin. Pour the frozen yogurt mixture and refrigerate until fully cured. Before serving you can decorate with berries. Bon appetit!!!