In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
A light, creamy dessert made with delicious fresh blueberries and a mixture of cream cheese and Italian mascarpone.
Preparation time: 5 minutes
Cooking time: 45 minutes
Oven temperature: 150ºC
200g milk chocolate digestive biscuits
250g plain digestive biscuits
150g butter – melted
200g cream cheese
2tbsp caster sugar
250g mascarpone cheese
A few drops of vanilla essence or scape of one vanilla pod
150ml double cream
3 whole eggs and 2 egg yolks – lightly beaten
125-150g fresh blueberries
Prepare biscuit crust
In a food processor pulse all the biscuits until fine crumbs. Add the melted butter. Tip into a loose bottomed flan ring, pressing down well. Chill.
Beat together the cream cheese, caster sugar, mascarpone, vanilla and cream. Fold in the beaten eggs.
Tip all the blueberries into the chilled flan case and pour over the filling.
Bake in a moderate oven until set yet wobbly to the touch.
Serve cold with whipped cream.
Jules Tips: I recommend for this recipe to use a 24cm loose-bottomed flan ring, however, a fluted china tart dish works well also. If you are unable to find blueberries, this recipe can also be made with fresh raspberries and both fruits freeze well.
Contributed by: Julia Toon, Jules of the Kitchen
Click here for more recipes in this series.