Ingredients:
For base:
- 100g cookie
- 50g melted butter
For cheese cream:
- 200g cream cheese
- 50g non-sugar yogurt
- 30g sugar 30g milk
- 5g gelatin powder
- 200g heavy cream
- 10g sugar
- 5g lemon juice
- 30g blueberry puree
For blueberry puree:
- 130g frozen blueberry
- 30g sugar
For blueberry jelly:
- 100g blueberry puree
- 20g water
- 1.5g gelatin powder
Method:
- Pass the cookie and add the melted butter. Put cookies in the round tray, press and put in the fridge.
- Put the gelatin in the milk and let it soften.
Put the bowl of gelatin in warm water and stir until it melts. - Mix the blueberry with the sugar and put them on the fire. Cook for 3-5 minutes
- Mix cream cheese with sugar then add yogurt. Add gelatin and mix well
- Beat the cream with 10g sugar until it hardens but to be more liquid.
- Incorporate sour cream into cream cheese then add blueberry puree. Mix well.
- Dissolve the gelatin in water and then put the bowl in warm water, stirring until the gelatin melts. Add gelatinous in blueberry puree.
- Put the cream cheese in the pan and the blueberry jelly on top.
- Put it in the fridge until it hardens or in the freezer for an ice cream texture
