Blueberries pavé
20
20
16
No
Ingredients
- 500 ml (2 cups) of blueberries
- 250 ml (1 cup) of sugar
- 60 ml (1/4 cup) of water
- 60 ml (1/4 cup) of cornstarch
For the cheese garnishing:
Preparation
Side-by-side mode- In a casserole, mix blueberries with sugar and water. Cook at low heat 15 minutes, until fruits melt.
- In a small bowl, dilute cornstarch in 45 ml (3 tablespoons) of water added to the blueberries mixture. Continue cooking and stir until it thickers. Remove from heat ad cool down.
- Preheat oven at 350°F (180°C).
- In a bowl, mix flour with butter and pecans. Spread then press the mixture at the bottom of a mold of 33 cm x 23 cm x 5 cm (13 inches x 9 inches x 2 inches).
- Oven bake 20 minutes. Remove from oven and cool down over a grill.
- With an electric mixer, whisk the cream until it forms firm peaks. In another bowl, always with the electric mixer, whisk cream cheese with sugar. Add whipped cream to the cheese mixture with a spatula, then lay over cold crust.
- Pour blueberries mixture over cheese mixture. Refrigerate 2 hours. Cut into 16 squares.
