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Lemon white with blueberries

Lemon white with blueberries


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The suggested time is together with how long the cake stays in the fridge to harden ...

We grind the biscuits in a blender, but not very finely.

Melt the butter for the counter and mix it with the biscuits.

We line a cake tray with food-grade plastic wrap and place the biscuits on the bottom of the form, press with a spoon and put it in the fridge to harden.

In the meantime we are preparing cream: chocolate broken into pieces, together with the milk we put it on a very low heat to melt. When the chocolate is ready, we take it off the heat and add the gelatin while the chocolate is still hot. Stir and leave for about 10 minutes. Then put it back on the fire (2-3 minutes), always turning and being careful not to boil.

Set aside to cool completely.

We mix the blueberries in a bowl with the sugar until it melts.

When we take the biscuit top out of the fridge, we put the blueberries with the sugar on top (we also put the leftover juice).

Mix the butter well then add the lemon juice

Beat the whipped cream well until it hardens then mix it slowly with the cooled chocolate and butter.

Put the composition over the biscuits and let the cake cool until the next day.

Remove the cake from the mold the next day by turning it over with the biscuits up on a plate and remove the foil.

prepare glaze: put the chocolate pieces together with the whipped cream on low heat to melt. Add the lemon peel, mix and let it cool.

Pour it over the cake and let it cool to harden the icing.

After it has hardened, we can slice the cake and serve it as it is or with an ice cream ball next to it.

A delicious dessert, but especially cool in these hot days.

Great appetite!




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