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Cheesecake, blueberry and white chocolate

Mascarpone cream with blueberries, tartelette with white chocolate-yogurt flavor, lemon meringue and ube cheesecake.

Ingredients

600gCream
Tartelettes
6gSoaked leaf gelatin
240gWhite chocolate
70gYogurt liqueur

200gSilvia egg white powder
50gWater
50gLemon juice

3Whole eggs
60gFlour
200gSugar
2Blueberry powder
5Egg yolks
700gCream cheese
350gUbe

200mlOrange juice
1Blueberry powder
100mlBlue Curaçao
Fresh blueberries

100mlMascarpone cream
25gPowdered sugar
250gMascarpone
10gBlueberry powder

Blueberry cheesecake cookies
Dried blue flowers

Preparation

  1. Heat the cream together with the yogurt liqueur.
  2. Completely dissolve the soaked gelatin in this.
  3. Pour the warm mixture over the white chocolate and stir until the chocolate is fully melted.
  4. Fill the tartelette molds with the mixture.
  5. Let set in the refrigerator.

  1. Mix all ingredients well with a whisk.
  2. Then whip in the KitchenAid with the whisk attachment.
  3. Pipe the mixture onto a drying mat.
  4. Place in a (dry) oven at 70°C and let dry for about 4 hours.

  1. Mix all ingredients in the food processor.
  2. Pour the batter into round silicone molds.
  3. Cover with plastic wrap.
  4. Steam at 82°C (full steam) in the oven for 25 minutes.
  5. Let cool.
  6. Freeze to be able to unmold the cheesecakes.
  7. Thaw before serving.

  1. Mix all ingredients (except the fresh berries) well together.
  2. Heat the mixture (do not boil).
  3. Pour the warm mixture over the fresh berries.
  4. Let the berries cool in this liquid until use.

  1. Mix the powdered sugar with the blueberry powder.
  2. Stir this mixture into the mascarpone cream.
  3. Then mix this with the mascarpone and whip until light and airy.
  4. Spread thinly on the plate.

  1. Crush the cookies in a mortar to a crumble.
  2. Mix in some of the dried flowers.