Anzac biscuits

Recipe: Better (gluten-free) Anzac biscuits

It’s been ages since I’ve eaten Anzac biscuits because they are definitely not gluten-free and. I know there are several paleo versions floating around in the interwebs but oats are such an important ingredient in this particular cookie that IMO they don’t deserve to be called Anzac biscuits at all.

Back when I reintroduced oats in my diet to follow the Chinese doctor’s nagging recommendations, I tried a few brands of gluten-free (by US standards, which are less strict than Australian) and uncontaminated oats. I didn’t have any issues with any of those so I use them regularly. For this recipe I used this brand of Australian uncontaminated oats. To learn more about oats, gluten and contamination click here.

I also bumped up the protein content by adding some whey protein powder and used a relatively low amount of unrefined sweeteners (coconut sugar and maple syrup), hence the name “better Anzacs”. Don’t be fooled though, these are still treats!
Hope you’re having a great Anzac Day!

Better (gluten-free) Anzac biscuits
Yield: about 14 medium chunky cookies

Better Anzac biscuits


Dry ingredients

  • 1 cup uncontaminated oats
  • 1/2 cup plain whey protein isolate
  • 1/4 cup coconut flour
  • 1/4 cup coconut sugar
  • 1 tsp baking soda

Wet ingredients

  • 75g butter
  • 2 tbsp water
  • 1 tbsp maple syrup


  1. Preheat oven to 160°C (fan-forced works best).
  2. Mix dry ingredients in a bowl.
  3. Mix wet ingredients in a saucepan and melt on the stove (or place them in a bowl and melt in the microwave).
  4. Pour wet ingredients over dry and mix well with a wooden spoon or rubber spatula.
  5. With your hands, make golf-sized balls with the batter, pressing firmly to make sure everything sticks together. Place on a tray lined with wax paper and flatten with your hand.
  6. Bake for 15-20 minutes depending on your taste (20 minutes will yield darker and crunchier cookies).
  7. Let cool down and enjoy.

Recipe: Lúcuma coconut mousse v2.0

This is a revamped version of the lúcuma coconut mousse I posted a while ago, this time with the added benefit of the probiotic cultures in CO YO and the collagen in gelatin.

Lúcuma coconut mousse v2.0
Yield: 4-6 servings

Lúcuma coconut mousse



  • 1 cup (100g) almond meal
  • 1 tablespoon cocoa powder
  • 50g salted butter
  • 1 tablespoon maple syrup


  • 1 400g tub plain CO YO
  • 2 tablespoons lúcuma powder
  • 2 teaspoons maple syrup
  • 4 teaspoons cold water
  • 1 teaspoon gelatin (grass-fed recommended)

To serve

  • a few squares of dark chocolate (85% recommended)



  1. Preheat oven to 180°C.
  2. Melt the butter and mix with the rest of ingredients.
  3. Line a small loaf pan with wax paper, spread the mix and bake for 10 minutes.
  4. Let cool down.


  1. Sprinkle gelatin on water and let hydrate. Melt over a pot of boiling water and let cool a bit.
  2. Mix coconut yoghurt, lúcuma powder and maple syrup with a whisk or mixer. Add hydrated gelatin and mix well.

To serve

  1. Line glasses or ramekins with pieces of the base, spoon mousse and top with grated chocolate. Refrigerate until ready to eat.

Recipe: Chocolate coffee bites

There are only a few things that can mess with my willpower and usual tendency to eat sensibly. One of the biggies: dark chocolate-covered coffee beans. That’s the reason I (almost) never buy them.

One night I was studying and I felt like I *needed* my cacao-caffeine fix, but all the shops were closed. I came up with this super simple, quick and dangerous alternative.

Chocolate coffee bites
Yield: 6-12 units, depending on size

Chocolate coffee bites


  • 100 grams dark chocolate (min 70% cacao, 85% recommended)
  • 1 tablespoon ground coffee (coarsely ground for plunger recommended)
  • 1 tablespoon cacao nibs


  1. Break chocolate in small pieces with your hands, place in a bowl.
  2. Boil some water in a pot, turn the heat off and place the bowl over the pot to melt the chocolate, stirring with a rubber spatula.
  3. Mix in the coffee and cacao nibs.
  4. Pour in an ice tray (I make mine in a lemon slice-shaped silicone tray that yields 6 big portions). Alternatively you can use a small rectangular tray and chop it up before serving. Cover with cling wrap and place in the freezer.
  5. Wait patiently until set and enjoy.

Recipe: Paleo crema volteada

Another Paleo version of another Peruvian classic dessert: crema volteada (our take on crème caramel). This is my mother-in-law’s and my sister Gloria’s favourite dessert. The original version uses evaporated and condensed milk, and is served with caramelised sugar on top. Yes, it is very sweet. I used coconut milk and cream and just enough honey to make it slightly sweet. The texture was very similar to the original version, but was paler in colour because there was less protein and sugar to react with the heat.

Paleo crema volteada
Yield: 8 servings

Paleo crema volteada


  • 6 large eggs
  • 1 cup coconut milk
  • 1 cup coconut cream
  • 1/4 cup honey
  • 1 tablespoon vanilla essence
  • honey or maple syrup, to serve


  1. Preheat oven to 170°C.
  2. Get a small square or rectangular oven-safe dish (I use a 20cm x 20cm Pyrex) and a larger baking tray with high rims. Line the oven-safe dish with baking (wax) paper. Line the baking tray with paper and place the oven-safe dish on top.
  3. Boil a kettle of water.
  4. Crack eggs in a medium-sized bowl and whisk with an electric mixer.
  5. Add coconut milk and cream, honey and vanilla essence and whisk until frothy.
  6. Pour mixture into oven-safe dish. Place in oven and carefully pour the boiling water in the baking tray, until the water has reached at half of the oven-safe dish height.
  7. Bake for 60 to 70 minutes, until set.
  8. Let cool down and chill in the fridge.
  9. When ready to serve, place a platter on top of the dish and invert carefully.
  10. Cut in portions and serve topped with honey or maple syrup.

Recipe: Paleo tres leches cake

I don’t know where tres leches (three milks) cake came from but it’s very popular in several Latin American countries. It’s basically a sponge cake soaked in a mix of evaporated milk, condensed milk and cream (hence the name). Peruvian dessert queen Sandra Plevisani has a cinco leches version that uses coconut milk and dulce de leche (caramel) in addition. Needless to say, both versions are unbelievably sweet and not Paleo at all.

While it’s not my favourite cake (I prefer chocolate over anything else), I realise it’s a crowd pleaser. My version is, of course, Paleo, so you won’t need to drink a litre of water while eating it (nor a nap afterwards).

Paleo tres leches cake
Yield: 6 – 8 servings

Paleo tres leches


Sponge cake (recipe from Yoginibear’s blog):

  • 1 1/4 cups almond meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 6 large eggs, at room temperature
  • 1/4 cup honey
  • 1 teaspoon vanilla extract


  • 3/4 cup coconut milk
  • 3/4 cup coconut cream
  • 1 cup almond milk (preferrably homemade*)
  • ground cinnamon, to taste


  1. Preheat oven to 180°C.
  2. Line a loaf pan with baking (wax) paper.
  3. Mix almond meal, baking powder, baking soda and salt in a bowl.
  4. In a separate bowl, whisk eggs. Add honey and vanilla whisk with an electric mixer (or by hand, if you’re game) until pale and fluffy.
  5. Using a spatula, carefully fold the dry ingredients into the wet mix.
  6. Pour batter into prepared pan and bake for 30 minutes or until completely cooked.
  7. While cake cools down a bit, mix the milks in a bowl.
  8. Place cake in a suitable container (I use a Pyrex dish) and pour the milks on top. Cover with the container’s lid or cling wrap and refrigerate overnight to allow the cake to soak.
  9. When ready to serve, take the cake out of the fridge, cut in slices, pour the milk that’s sitting on the container on top of each slice and sprinkle with ground cinnamon.

* To make the almond milk: soak 1/2 cup of almonds in water overnight, the next day drain and rinse them and blend them with 1 cup of fresh water. Drain in a fine mesh strainer. Use the milk for this recipe, and reserve the solids for later use (for example: nut porridge or pancakes, or as facial scrub).

Recipe: Paleo lamingtons (take 1)

Happy Australia Day! Time for a confession: in the 4 years I’ve lived in Australia I have never eaten a lamington. When we were “fresh” in the country I didn’t like coconut. Over time, this aversion disappeared but I just wasn’t too excited about sponge cake with chocolate icing and desiccated coconut. Then I ditched the grains so lamingtons were out of the question.

As an almost citizen of Australia, I felt it was about time to try a lamington. I thought it would be relatively easy to find a gluten-free commercial one, but not a grain-free, crap-free one. So I had to make my own. Luckily, I’m one of those persons who can get a pretty good idea of what something should taste like by knowing what’s in it. Thus, I’m pretty confident my first attempt did not taste or feel like a true lamington. But it was delicious nonetheless. And I accidentally came up with a side recipe that will be posted soon.

For the moment, feel free to give this recipe a go. And yes, by “take 1” I’m taking on the challenge of coming up with a new, improved version every year on Australia Day.

Paleo mini lamingtons
Yield: 12 – 15 mini lamingtons

Paleo mini lamingtons


Sponge cake
Adapted from Diane Sanfilippo’s Practical Paleo.

  • 6 large eggs
  • 2 tablespoons macadamia butter
  • 2 tablespoons coconut oil
  • 1 – 2 tablespoons maple syrup
  • 1 teaspoon vanilla esence
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda


  • 1 can coconut cream (270 ml)
  • 2 tablespoons cocoa powder
  • 2 tablespoons coconut sugar


  • 1/3 cup desiccated coconut


Sponge cake

  1. Preheat oven to 180° and line a small baking tray with wax (baking) paper.
  2. If your coconut oil is solid, heat it up to soften/liquefy it.
  3. Whisk eggs, macadamia butter, coconut oil, maple syrup (I used 1 tablespoon maple syrup but you might want to use 2 if you eat more sweets than me) and vanilla essence until frothy. Don’t freak out if your macadamia butter is not so smooth and there are chunks of nuts in the mix.
  4. Mix coconut flour and baking soda with the rest of ingredients until well combined.
  5. Pour batter on tray and bake for 25 – 30 minutes.
  6. Let cool on a wire rack.


  1. Do not shake the can. Open it and remove the top layer (i.e. the creamiest part). Refrigerating the can makes this process easier.
  2. Whisk cream, cocoa powder and coconut sugar until well combined.

To serve

  1. Optional: with a sharp knife remove the upper and lower layers of the cake. This helps it absorb the icing better.
  2. Cut the cake in small rectangles.
  3. Dunk them in the icing and coat them with desiccated coconut.

Recipe: Lúcuma coconut mousse

The three Fs I miss from home are family, friends and food. And to be more specific about the third F, I’d say fruit is what I find myself craving more often. Not only standard stuff like bananas, avocados and papayas are way tastier on the other side of the world, but there are some fruits you just can’t get here. Among them: lúcuma.

Lúcuma is a fruit native to Perú, although it’s now grown in other South American countries (don’t let the Chileans fool you about its origin!) It’s a medium-sized round fruit with a dryish thin green skin that cracks when the fruit is ripe, soft fibrous orange flesh and one or more medium-sized brown seeds. I’ve written about this before but I’ll say it again: I absolutely hated it until age 28. One day at cooking school I had a lúcuma epiphany and now I love it as much as most Peruvians do.

Lúcuma is not widely available fresh in Australia (I think there are some people growing it in QLD), so every time I have the opportunity I get some sachets of dehydrated lúcuma from home. You can buy them here too but it’s much more expensive. The two brands I have in my cupboard at the moment are Orbea and Lukuma. I like the second one better.

Dehydrated lucuma

Lúcuma is often found in smoothies, ice cream and other desserts. Its flavour shines with dairy and chocolate. I used it last year in the cheesecake for the food blogger Xmas picnic. As I’m avoiding dairy, I gave it a shot with coconut milk and it worked! This recipe is as easy as it can get, suitable for extremely lazy people. Just grab some fancy glasses to serve it up and be ready to impress your guests. Because it’s a very rich dessert, you can stretch the batch to up to 8 servings. You can certainly eat the whole thing yourself but don’t say I didn’t warn you.

Lúcuma coconut mousse
Yield: Serves 6 to 8

Lucuma coconut mousse

100 gr lúcuma powder
2 cans coconut milk
80 gr dark chocolate (min 70% cacao)

Refrigerate the coconut milk cans for a few hours (overnight is best).

Whisk the lúcuma powder and coconut cream until well combined and fluffy. You can use a food processor, blender or mixer if you’re lazy.

Spoon into glasses and refrigerate until ready to serve.

Sprinkle with grated dark chocolate on top.

Recipe: Suspiro de limeña

Following with the meal I prepared last week, now it’s time for the sweet course. I try to make my Peruvian-themed dinners strictly Peruvian, but I always find it hard to choose a dessert that it’s not too caloric and sweet. Given that I had already made one of the few light, not-too-sweet desserts two weeks ago (leche asada) I had no choice but to feed my friends a sugar-loaded bomb, which happens to be my favourite Peruvian dessert. Keep in mind that I don’t like my desserts to be too sweet, meaning that this particular one is too good to reject.

The bomb is called suspiro de limeña, named this way because it’s as sweet as the sigh of a Lima girl (that’s the exact translation). Its texture is smooth and silky, which I guess helps justify the name, too. As many other desserts accross Latin America, it features manjarblanco, the local version of dulce de leche or caramel. With a twist. And a wonderful cinnamon-vanilla-port flavoured Italian meringue.

Suspiro de limeña

I remember my oenology teacher telling us that Peruvian sweets defy the law of dessert wines (which in theory should be sweeter than the dessert) because wines that sweet simply don’t exist. The best pairing, according to her, is pisco, which helps to cut through the sweetness. IMO, a large glass of water or a strong espresso are fine choices, too.

Suspiro de limeña
Yield: 6 servings

Suspiro de limeña

1 can condensed milk
1 can evaporated milk
5 eggs
225 gr caster sugar
150 ml water
1 cinnamon stick
small pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla essence
1 tablespoon port

Pour both milks in a pot (preferably a heavy-bottomed one) over low heat. Cook for 50-60 minutes, stirring occasionally, until slightly thick. Let cool down until warm.

Separate the eggs. Reserve 3 whites and add the 5 yolks to the caramel. Mix well and pass through a strainer to avoid lumps.

Spoon or pipe caramel into 6 transparent glasses or cups and chill in the fridge.

Place egg whites and pinch of salt in the bowl of your stand mixer.

Place sugar, water and cinnamon stick in a pot over medium-high heat. Let boil until a syrup is formed (if you have a thermometer, let it reach 116ºC).

Turn on your mixer on medium speed until the whites form soft peaks. Set speed to high. Remove syrup from heat, remove the cinnamon stick and pour it on the egg whites in a thin thread.

Once the meringue has cooled down (touch the bottom of the bowl to be sure), add the ground cinnamon, vanilla essence and port, and turn off mixer.

Get the glasses out of the fridge and spoon or pipe the meringue on top of the caramel. Chill and enjoy.

Recipe: Leche asada

Last week’s Peruvian dinner ended with a Peruvian dessert: leche asada, which means roasted milk. I grew up eating this dessert without thinking about its origin, but now I’m sure that it’s the poor people’s version of crème brûlée.

There was a shop a couple hundred metres away from my parents’ house where we used to buy things like cookies and soft drinks. They also sold a few homemade sweets, one of them was leche asada. I loved breaking its “lid” (the crust on top) with my spoon and emptying its creamy contents, leaving the crust until the end.

Leche asada

Over the years I’ve eaten my share of this popular and inexpensive dessert. Alvaro and I found the best one ever in Canta, a town in the highlands of Lima, where the top quality milk makes a world of difference. When we were there, a leche asada costed 1 nuevo sol (a third of an Australian dollar), so we had quite a few for dinner every day.

I guess what I’m trying to say is: use the best milk you can get. This time I used the same non-lactose milk we’ve been drinking since we arrived because it’s easier on the stomach, but next time I’ll try with an organic, non-homogenized milk. I already know it’ll taste heaps better.

Now that I’m renting an apartment with an old basic electric stove I was a bit afraid of achieving a good crust. Luckily, the stove exceeded my expectations and I didn’t have to chuck the desserts in the bin.

Leche asada
Yield: 10 servings
Translated and slightly adapted from Rincón repostero

Leche asada

1 litre milk
2/3 cup caster sugar
2 teaspoons vanilla essence
6 eggs

Preheat oven to 160ºC.

Line a large baking dish with newspaper. Place containers (ramekins, Pyrex dessert cups or foil cups) on top of the newspaper.

Heat milk, sugar and vanilla essence in pot over low heat. Stir until sugar has dissolved, without letting the milk boil.

Whisk eggs lightly.

Pour a bit of milk on the eggs and keep whisking. Keep pouring bit by bit (to avoid eggs from curdling) and whisking.

Boil a kettle full of water.

Using a large spoon, pour mixture into the containers.

Place dish in oven and pour boiling water in it until it reaches half of the height of the containers.

Bake for 45 minutes or until set.

Place containers on a tray and place under broiler for 5 to 10 minutes, until you can see a brown crust on the surface.

Sydney Food Bloggers Xmas Picnic 2010, plus recipe: Lucuma cheesecake

Day two of mindless eating. The best and worse and the same time. The best ’cause it was an event I’ve been waiting for some time and didn’t disappoint in any sense but the worse because it was a willpower test that (once again) I failed.

All Sydney Food Bloggers were invited and asked to bring something to eat or drink plus a $10 Kris Kringle present. I had planned to make empanadas with three different fillings (beef, ají de gallina and seco de cordero con frejoles). The Sunday before the picnic I cooked the fillings, made the dough and put it in the fridge to chill. When I started assembling the beef ones I realised it was a bad idea to do it in such a hot day, because the dough was melting and the result was not pretty. Frustration kicked in and I gave myself a day or two to choose from between the options that had been previously discarded.

The beauty of the empanadas idea was to bring 1) something savoury, which I was sure there would be a lack of, 2) something Peruvian, 3) something I could freeze and bake on the day. In the end I chose something that somewhat matched two of the three criteria: lúcuma cheesecakes, which are indeed Peruvian and could not be frozen but easily prepared the day before, and kept chilled and ready to go.

On Friday night, after the office’s Xmas party (and a few beers in my system) I got home and prepared the desserts. I got up a bit late on Saturday, went to Sydney Park for my usual sprint intervals, took a shower, grabbed my picnic paraphernalia and caught the bus to the city.

The picnic took place at the Centennial Park, which I hadn’t visited before. The park is huge but luckily there were clear instructions to get to the chosen spot. I was expecting to find lots of food bloggers but there were only four or five ladies when I arrived, (luckily, for easy recognition) taking shots of the food laid down on the flat stone used as table. Among them was Helen from Grab Your Fork, one of the organisers.

It was a beautiful and sunny day, which may be perfect in most cases, but a bit scary when your dessert is at risk of melting. More and more bloggers kept coming, some of them already knew each other. Susan from Chocolate Suze, the other organiser, had the name tags but she was a bit late, so we just introduced each other until she arrived. I was relieved to see that other bloggers brought compact cameras (even phones!) along for taking pics. I didn’t feel so amateur after all.

As expected, the sweets outnumbered the savouries by far. It’s easier to make something sweet look pretty and you’re expected to bring something pretty for such an event, right? Even so, many bloggers (me included) have decided to prepare something savoury next year. I’m already looking forward to it!

What follows is a bit of eye candy. I was planning to take notes and what was what and who made it but found it would be a real hassle. Only a few people had the courtesy of labelling their goods, thing that totally slipped from my mind and that (I think) should be included in the “what to bring” list for next year.

The eye-catching:

Cleony's macaron Xmas tree

John's white chocolate wontons with pine nut & rosemary praline

Georgia's Brie with berry jam, walnuts and lavosh

The savouries:

Billy's pork ribs


Gianna and Demos' keftedes


Tammi's pão de queijo

Sandra's quiche

Helen's tomato and basil tartlets

Tim and Christina assembling rolls

The festive:

Ayana's strawberry Santas

Vivian's Xmas puddings

Santa and elves cupcakes

Xmas tree meringues

The cupcakes, tartlets, etc:

Angie's orange, pistachio & cardamom cupcakes

Apple, walnut, cinnamon, olive oil cupcakes

Caramel/pecan tartlets


The healthy:

Cucumber salad

Thang's pineapple

Thang's unknown fruit

I wish I could have tasted one of everything, but, believe it or not, I have limits. I did try most of the savoury stuff and the sweets I didn’t wanna miss. I liked so many things that it would sound like gluttony to mention them.


I’d say the big hits of the day, judging by how fast they disappeared were Billy’s pork ribs and Ayana’s strawberry Santas.

Billy's empty pork ribs tray

There were drinks too. More soft drinks than anything else, but also a bit of booze. I had a glass of sparkling wine courtesy of Deborah from Vintage Macaroon and lots of water.

Chilling out


After a nice chat it was time for a bit of fun. Four teams fought for the gold medal in the food blogger Olympics. The contests were 1) transferring soy beans from one bowl to other with chopsticks, 2) food tasting, 3) plating picnic leftovers & tweeting a pic of the finished dish. Fun stuff to watch, not sure how the contestants felt.

Chopstick contest

Tasting contest

Plating contest

Then we played Kris Kringle. For those who don’t know, the game goes like this: everybody brings a present within a price range and gets a number. Person number one gets a present from the “pool” and unwraps it. Person number two can steal number one’s present if they like it or take one from the pool. This goes on until everybody has got a present.

Kris Kringle presents

The only issue everyone found was that the rules were not so strict (in my office, for example, nobody can steal twice), so the game was quite long. A Cakewich and a set of ninja-shaped gingerbread cutters were the most stolen presents, followed by a mini cast iron pot, rocket-shaped popsicle moulds, and cute spatulas (shaped as a gingerbread man and a fried egg).

Most presents were interesting or just cute, like the sushi USB, the sushi train, the cupcake necklace, and the bug lollipops.

Sushi USB

Sushi train

Sandra's cupcake necklace

Bug lollipops

I stole a set of cheese knives from Ken from Cupcakie Dolly, Georgia from Bakery Bookery stole it from me, and, taking advantage of the lack of rules, I stole it back.

Kris Kringle present: cheese knives

I’m happy to announce that this set will also make its debut in our housewarming party (hopefully in January).

After the game some people started to leave, some others hung out for some minutes chatting, swapping presents, tossing (and/or eating) leftovers. The lovely Angie from Angie Lives to Eat (and Cook!) gave me a lift to Sydney Park.

To sum it up, here’s what I learned on Saturday:

  • Not all Sydney food bloggers are Asian (a bit of a joke inspired by a big online discussion that took place a while ago).
  • Not all food bloggers have massive semi-pro or pro cameras.
  • Food bloggers are normal human beings with no fancy feature that allows them to eat more sweets than regular people.
  • Food bloggers love pork ribs.
  • Choose sweets if you want to be remembered for bringing something pretty, choose savouries if you want to be remembered for bringing something tasty that gave people a break from too many sweets.
  • Never trust a blog name (the person behind Obese Baby turned out to be a tiny skinny cute girl).
  • Exception to the rule above: trust a blog name if it contains a person’s name (the person behind Lisa Perkovic turned out to be… well, Lisa Perkovic :) ).
  • If you have gastritis, don’t be stupid and eat wisely.

For a complete lists of food bloggers who attended look here.

To close this painfully long post (sorry about that!), somebody asked me for the recipe of the brownie layer in my cheesecakes. I’ll pop in the recipe for the cheesecake, too, just in case.

Lúcuma cheesecake on fudgy brownie

Lucuma cheesecakes

For the fudgy brownie layer (adapted from Eat Right For Your Type)

10 tablespoons unsalted butter
226 grams dark cooking chocolate, chopped
114 grams 70% chocolate, chopped
1 1/2 cup raw sugar
1/2 teaspoon sea salt
4 large eggs
2/3 cup wholemeal cake flour, sifted
2 cups walnuts, toasted and chopped

Preheat oven to 160°C.
Line a baking tray with wax paper. The size of the tray will depend on how thick you want your brownies.
Melt chocolate and butter: boil some water in a pot, remove from heat and place a stainless steel bowl with the chocolate and butter on the pot. Stir until fully melted.
Remove the bowl from the pot, whisk in the sugar and salt.
Whisk in the eggs one by one.
Fold in the flour without overmixing.
Fold in the walnuts.
Bake until done (skewer test). The time will depend on the thickness of the brownies, mine were about 1 cm thick and took around 25 minutes.
Let cool completely.

For the lúcuma cheesecake

3/4 cup powdered lúcuma
3/4 cup water
1 package Philadelphia cream cheese
1 tin condensed milk
12 grams powdered gelatin
300 ml thickened cream, chilled

Mix powdered lúcuma and water and let stand at least 2 hours to form a paste.
Chill a bowl and whisk.
Beat cream cheese using an electric mixer until soft.
Add condensed milk and lúcuma paste, beat until there are no more visible cheese pieces.
Dissolve gelatin in just enough boiling water to hydrate it and whisk it into the mix.
Pour the cream in the chilled bowl and whisk until half set. Fold it gently with a rubber spatula in the mix.

For assembling

Dark chocolate, grated

Cut rounds of brownies and line your selected serving vessel with them (I used plastic wine goblets).
Pour some cheesecake mix on top.
Refrigerate until set.
Sprinkle grated dark chocolate on top.