June: Blueberry Crispbread Pie

10 slices FINN CRISP Milk (rectangular)

100 ml sugar
2 tsp vanilla sugar
100 g butter

Filling:
2 egg yolks
100 ml sugar
1 tsp vanilla sugar
400 ml whipping cream
150 ml blueberry purée
4-5 gelatin sheets

·         Crush the crispbread finely in a blender and mix with the butter and vanilla sugar. Press the crumb mixture to line a loose-bottomed tin.

·         Prepare the filling. Soak the gelatin sheets in cold water. Beat the yolks and sugar until foamy.

·         In another bowl, whip the cream and vanilla sugar. Mix the berry purée and whipped cream into the egg foam. Squeeze gelatin to remove excess moisture and dissolve in a drop of hot water. Pour the gelatin mixture slowly into the filling mixture, stirring constantly.

·         Pour the filling mixture onto the biscuit base and cover with cling film. Leave to set in the fridge for 3-4 hours or overnight.

·         Once set, remove the cake from the tin and place on a serving dish. Decorate with berries and whipped cream.