500 g of fresh blueberries
400 g of heavy cream
250 g of mascarpone cheese can also be philadephia
150 g of powdered sugar
2 tablespoons of powdered gelatin
400 ml of heavy cream
80 g of sugar
1 vanilla pod
1 teaspoon of powdered gelatin
150 g of cocoa biscuits
80 g of butter
Step by step preparation
Grind the biscuits into small crumbs using a food processor or crush them by hand. Melt the butter and pour it over the tempted biscuits. mix and put on the bottom of the springform pan. Press down and refrigerate to concentration.
Pour 2 tablespoons of gelatin into about 1/4 cup of mineral water and let it soak for a few minutes.
Blend the berries with the powdered sugar until smooth.
Whip the fondant until stiff, then mix with the mascarpone cheese.
The soaked gelatin should be slightly heated, e.g. in a microwave. Only to dissolve, do not bring it to a boil or it will lose its properties.
Whipped cream and cheese, mix gently with the blueberry smoothie, then add the gelatin and mix only until the ingredients combine. Pour the mass on the bottom of the cookie and refrigerate until it is firm.
Simmer the cream with sugar and hollow vanilla. Bring to a boil and cook for 5 minutes, stirring occasionally.
To make sure that the gelatin is perfectly distributed in the cream, you can soak it in a little cold water, and just before adding it, heat it slightly to dissolve it.
Remove from heat and add gelatin. Stir thoroughly until completely dissolved. Allow it to cool to room temperature.
Pour the cooled, liquid panna cotta over the blueberry foam and refrigerate again.
Use a knife to separate the edges or heat the sides of the springform cake tin with a burner and put the cake on a plate. Garnish with blueberries and mint.