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#yummy #cake #Lemon

Lémon Bluébérry Moussé Caké


Ingrediénts

For Pasté

  • Cooking spray, for saucépan
  • 30 crushéd Nilla wafers
  • 5 tabléspoons. melted butter


For Foam*

  • 1 1/2 tsp. bluebérries, and more for garnish
  • 2 tablespoons. lemon juice
  • 2 c. lemon zést
  • 2 c. unflavoréd gelatin
  • 2 1/2 tsp. whité chocolate chips
  • 3 c. héavy cream, divided
  • 1/2 tsp. Granulatéd sugar


For Topping

  • 1 C. bluébérries
  • 1 tabléspoon. lemon juice
  • 1/4 tsp. Granulatéd sugar


Diréctions

  • In a largé bowl, combine the crushed Nilla wafers and the melted butter until everything is completely mixed and the mixture has a moist texture. Grease a springform pan with cooking spray, then press the mixture into the pan.
  • In a food procéssor or blender, mix the blueberries until they are mashed. Stir in lemon juice and lemon zest, then sprinkle gelatin over the top. Let stand 5 to 10 minutes to flower.
  • Meanwhilé, place the chocolate chips in a heat-resistant bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a boil and then remove from the heat. Stir in softened gelatin and blueberry puree and stir until completely dissolved. Pour the mixture over the white chocolate chips and whisk until the chocolate is melted. Place the mixture in the refrigerator for at least 15 minutes.
  • In the bowl of a stand mixér with a whisk (or in a large bowl using a hand mixer), beat the remaining 2 cups of cream with the powdered sugar until peaks form farms.
  • Stir in about 1/4 cup whipped créam into the melted chocolate mixture. Gently fold in the rest of the whipped cream until completely incorporated and pour over the prepared crust.
  • Refrigeraté until firm, about 4 hours.
  • Beforé serving, mix the blueberries with the lemon juice and sugar. Garnish the cake with sweet blueberries.
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