Cheese, Garlic and Olive Sauce

Cover the cashews (200 g) and sesame (15 g) with hot water and leave for 15–20 minutes. Drain.

Coarsely chop the olives (135 g) and parsley (20 g). Put the soft cheese (300 g), cream cheese (320 g), cashews (200 g), sesame (15 g) and garlic (45 g) in a blender, then pour in the olive oil (45 g). Add the lemon juice (30 g), oregano (2 g), black pepper (to taste) and salt (to taste). Mix briefly for about 1 minute and blend for about 1 minute, keeping small flecks.

Water (45 g) should be lukewarm; the source range is 30–60 g. Add it as needed to adjust the consistency. Taste and adjust the salt and spices if needed. Portion into 30 g molds and freeze for about 4 hours or until solid.