Ingredients
1 cup (250 mL) sugar
4 cups (1 L) fresh blueberries or
frozen blueberries, thawed
2 pouches (1/4 oz/7 g each)unflavoured gelatine
2 cups (500 mL) 35 % cream
20 large ladyfinger cookies or
Savoiardi biscuits
2-3 cups (500-750 mL) fresh mixed berries, for garnish
Preparation
Using a food processor, puree sugar and blueberries together until smooth. Pour 1 cup (250 mL) of puree into a saucepan and add gelatine. Bring to a boil, then simmer for 5 min. Whisk in remaining puree and refrigerate until it thickens but no longer than 2 hours. It must not set.
Whip cream to stiff peaks. Gradually beat in blueberry puree mixture.
Line the bottom and sides of a 9-inch (23 cm) spring-form pan with parchment paper. Place a layer of cookies in the bottom of the pan. Pour half of the blueberry cream over the cookies. Place a second layer of cookies gently over top. Pour remaining blueberry cream over the cookies.
Garnish with fresh mixed berries. Refrigerate overnight to set.
Unmold from spring-form pan just before serving
https://www.dairygoodness.ca/recipes/blueberry-icebox-cake?utm_campaign=DGEAUG16&utm_medium=email&utm_source=DGNL&utm_content=feat-CTA-RCP-DW
