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Gourmandise, still gluttony until endlessly with small creamy vanilla cheesecake topped with a compote of blueberries and a farandole of fresh fruit. A bliss with every bite.
INGREDIENTS:
For 6/7 pieces (depending on the size of the circles)
For the dough:
100 gr of flour
60 gr of butter room temperature
10 gr of almond powder
30 gr of icing sugar
1 pinch of salt
1 egg yolk
20 gr of additional melted butter
For the device:
480 gr of spreadable cheese
120 gr of sugar
1 vanilla bean
3 eggs
120 ml liquid cream
For blueberries:
250 gr of bilberries (frozen or fresh)
30 gr of sugar
2 tablespoons water
1/4 teaspoon of cornstarch
Other Ingredients:
400 gr of fresh blueberries
PREPARATION:
Prepare the shortbread. In a bowl, put flour, sugar, salt, almond powder and butter at room temperature. Mix with a whisk.
Add the egg yolk and mix with a wooden spoon until a homogeneous consistency is obtained.
Spread the dough with a roller on 4 mm and then make leather on a plate lined at 180 ° for 12 to 15 minutes in a preheated oven. Let cool.
In a bowl, whisk cream cheese, sugar and vanilla seeds.
Add the eggs one by one, mixing between each addition and then incorporate the liquid cream without stirring.
Roughly break the sanded dough and place in a large bowl.
Grind the shortbread with a wooden spoon or a pestle, add the additional melted butter and mix.
Divide the biscuit in the bottom of the oiled circles then pack them well. Pour the cheesecake into the molds and bake at 150 ° for 40 minutes. Allow to cool before refrigerating for 4 hours.
For the count, place the fruit in a saucepan. Add the water and sugar and cook for a few minutes. In a bowl mix, the starch and 1 tablespoon of water then add it to the compote. Bring to a boil 3 minutes before booking.
Once the mushroom has cooled, spread it over the cheesecake and set aside for 1 to 2 hours.
Small creamy vanilla chess-cakes surmounted with a compote of blueberries and a farandole of fresh fruit
4/
5
Oleh
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