Blueberry and cheese cream dessert (Gateau au fromage glace aux bleuets)

I love blueberries and all berries. Today a really french recipe.
For this dessert also use frozen blueberries because although it has been found fresh you must freeze them if you don't use right now.
(same as raspberries)

The summer heat has dropped a little but we still continue with those terrible fires especially in forests. I hope they are finished.
And I know that for many of you Spring is already close. Spring is a beautiful season.
I wait for my autumn :)
A hug for all !

adapted from coupdepouce.com

Ingredients

Blueberry puree

2 cups frozen (or fresh) blueberries
1/2 cup of sugar
1 tablespoon cornstarch
1 1/2 tablespoon lemon juice
2 strips of lemon zest

Graham crust

2 cups graham cracker crumbs
1/4 cup of sugar
1/2 cup melted butter

Cheese filling

8 oz (228 grams) cream cheese
1 cansweetened condensed milk
1 cup sour cream
1 cup greek yogurt
1 teaspoon vanilla

Method

Mlueberry puree

In a small saucepan combine the blueberries,sugar,starch, juice and lemon zest. Bring to a boil. Reduce to medium heat and simmer, stirring occasionally, for 10 minutes or until the mixture has thickened. Remove from heat and let cool completely.
Remove the strips of lemon zest.

Graham crust

Meanwhile in a bowl combine graham crust, sugar and butter until well moistened. Squeeze the mixture into a 23 cm (9") square baking pan lined with parchment paper. Freeze for about 30 minutes or until crust is firm.

Cheese filling

In a bowl, using an electric mixer beat the cheese and condensed milk until the mixture is smooth. Add sour cream, greek yogurt and vanilla and mix well.
Pour the cheese filling over the reserved crust and spread evenly.

Drop the blueberry puree in large spoonfuls over the cheese filling over the reserved crust and spread evenly.
With the tip of a knife, but without touching the crust, draw volutes in the filling to create a marbled effect.

Cover and freeze for about 5 hours or until the cake is firm. Let it soften slightly in the refrigerator
Remove about 20 minutes from the refrigerator before serving.

PRINT RECIPE

postre de arandanos y queso crema

Comments

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me. Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit 159 ml ready made custard Heat oven to 180° c . Put a baking tray on the top shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff. Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)

When I was looking for this recipe Mimi say " A lot of my cooking is based on abundance, on what's most in season" Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe fruits . I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ... Source : French country cooking by Mimi Thorrison Azahar Orange tree Ingredients 3 large eggs 1 cup granulated sugar 1 1/4 cup all purpose flour 1/2 cup cornflour (cornstarch) 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla extract 6 tablespoons butter, melted 4 to 5 ripe medium pears peeled and cut into chunks Icing sugar for serving Method Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment. In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy. In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla an...

Cantaloupe Ice cream (Helado de melon calameño)

And here I am again. I have several recipes ready, my problem is only time.A post needs more time. Many of you know that I care my mom who is sick. Sometimes I debate between grief and fatigue, forgive me the personal stuff. But it is my reality. In any case, compiling the recipes helps me keep my mind healthy. Thanks for your greetings. Anyway, This melon ice cream recipe that I did some time ago (I hope it was a season in the northern hemisphere to publish it) really inspired me by a friend who has a beautiful blog and almost everything has to do with fruit. I dedicate it to her and to all of you. Irene Bombarda , thank you for making life more nice with your precious children and your recipes, Her blog is Uno spicchio di melone, recipe adapted from : My fearless kitchen Ingredients 450 grams cataloupe peeled and cut into cubes 150 grams greek yogurt 1 cup heavy cream (240 ml) 3 tablespoo...

recipe

Search This Blog