|1.||Cookie The basis||350 gram|
|2.||Butter The basis||120 gram|
|3.||Cocoa The basis||3 Tsp|
|4.||Blueberries Cream||150 gram|
|5.||Milk Cream||1 L|
|6.||Kefir Cream||1 L|
|7.||Chicken egg Cream||3 PC.|
|8.||Lemon juice Cream||1 tbsp|
|9.||Salt Cream||1 Tsp|
|10.||Sugar Cream||0,5 Art.|
|11.||Vanilla Cream||0,5 Tsp|
|12.||Lemon zest Cream||0,5 Tsp|
|13.||Blueberries Sauce||150 gram|
|14.||Potato starch Sauce||1 Tsp|
|15.||Sugar Sauce||2 tbsp|
|16.||Lemon juice Sauce||1 tbsp|
1 . Stage
Chop the cookies in a blender, add the cocoa and mix. Combine with melted butter.
2 . Stage
Put the mixture on the bottom of the molds (20 cm by 30 cm) and tamp it tightly with your fingers or a small weight.
3 . Stage
Prepare the cream. Pour milk into a saucepan and put it on the fire, dissolve in it 1 tsp. salt, 0.5 tbsp. sugar. Immediately after boiling, add the kefir and stir constantly until the mass curdles.
4 . Stage
Once the mass has curdled, flip it over gauze and hang it over a sink for 15 minutes to drain the whey. You will have a small curd ball.
5 . Stage
Whisk the eggs well with 1 tbsp. lemon juice.
6 . Stage
To the beaten eggs add the resulting cottage cheese and whisk with a blender until a homogeneous fluffy mass.
7 . Stage
In the resulting curd cream add vanilla, lemon zest and 150 gr. blueberries. Mix everything gently. Pour the resulting cream on the base. Preheat the oven to 180g and bake for 40 minutes.
8 . Stage
Prepare the sauce. Place the remaining blueberries in a saucepan. Put them on the fire and pound a little with a pusher. Add the lemon juice and sugar, then the starch. When the sugar has dissolved remove from heat. Place the blueberry sauce on top of the cream. Allow it to cool a little, and send it all to the fridge, or better overnight. At the appointed hour X remains to take out of the fridge and cut into portions.