2/3 cup (150 ml) wild blueberry and lavender spread
3½ oz (100 g) soft cheese with bloomy rind, such as Perle du Littoral, Riopelle or Brie
¾ cup (180 ml) whipping cream (35%)
1 tbsp (12 g) gelatin
¾ cup (200 ml) whipped cream
Crust
2 tbsp + 2 tsp (40 g) butter
2 tbsp + 1 tsp (30 g brown sugar
2 tbsp + 1 tsp (25 g chopped hazelnuts
1 cup (90 g flour
1 oz (30 g chocolate (70%)
Method:
Remove rind from cheese.
In a pan, bring whipping cream and cheese to a boil and simmer gently while stirring.
Rehydrate gelatin in cold water. Whip into hot cream and cheese mixture.
Remove pan from heat. Stir in wild blueberry and lavender spread and set aside to cool.
Melt butter and brown sugar in non-stick skillet over medium heat.
When brown sugar has dissolved, stir in hazelnuts and flour. Stir for 10 minutes until mixture begins to caramelize. Remove from heat and add chocolate.
Press into springform pan and refrigerate.
Fold whipped cream into cooled cream and cheese mixture.
Pour mixture onto crust and refrigerate for 2 hours.
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We doubled the recipe and used a 9-inch pan, which worked perfectly. However, if you’re not doubling the recipe, make sure you use a smaller pan so the cheese and blueberry filling is thick enough. The hazelnuts must be minced finely for the crust to be smooth. A tip: we used a potato masher to press the crust into the bottom of the pan. The dark chocolate and hazelnuts are delicious with the cheese and blueberry filling! We used La Dame du Lac from the Le Détour cheese shop in Témiscouata-sur-le-Lac. This dessert is fresh and light, perfect for summer. Cost (before taxes): About $3 per person. »
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This dessert has the creamy texture of a mousse and is very light for a cheesecake. It’s perfect after a substantial meal and totally delicious! In addition, it looks beautiful and is sure to impress your guests. Serve with a touch of porto! »
on 6 votes
Preparation time
30 minutes
Cooking time
0 minutes
Servings
8
Sponsor
This recipe was created by Chef Pierre-Olivier Ferry at the Reford Gardens.
Summer 