When you see it from above you hold your breath, for its beauty.

It is Ha Long Bay.

Then when you get lost in a boat between its islands and its stacks, the atmosphere is mystical and surreal.

We were supposed to spend the night on the boat, but the night before a boat caught fire and we were not allowed to sleep there.

We still enjoy the tour which is wonderful.

A small boat reaches us with a smiling and friendly woman, from whom we buy bananas.

We have lunch on the boat, and it is at the end of the meal that we eat a dessert similar to the one I propose today, at the time I still ate both sweets and dairy products.

It is a fresh and light dessert ideal for the summer season in which the protagonists are peaches.

In this recipe, I introduced a natural sweetener that I had never tried before, amasake.

It tastes good and I will definitely reuse it in the future for my recipes.

Advice

As an alternative to apricots you can use natural dates without preservatives.

For the base I used homemade peanut butter and chocolate cookies, but any type of cookie is fine.

Ingredients

For the base

7 cookies

7 natural dried apricots without preservatives

3 rusks

water

For the cream

250gr of Greek peach yogurt

100 gr of ricotta

2 tablespoons of amasake

2 teaspoons of agar agar

For coverage

2 ripe peaches

2 teaspoons of agar agar

Method

Put the biscuits, apricots and rusks in a blender, add a little water to form a dough to be compacted on the bottom of a 20cm diameter opening pan.

In a bowl, pour the yogurt, ricotta and amasake. In a saucepan pour the agar agar and a little water, bring to a boil, stirring, once it has cooled, pour it into the bowl with the yogurt and mix well. Pour the mixture onto the base in the mold, taking care to level it.

Cover, wash, peel and remove the peaches from the stones, blend them and add the agar agar dissolved in a little water and brought to a boil, pour over the cream and level.

Put the cake in the refrigerator for at least 2 hours.