Oatmeal, lemon and blueberry crust
- 2 cups (500 mL) sweet oatmeal cookies
- 1 1/5 tablespoons (22.5 ml) butter, melted
- 1 tablespoon (15 mL) blueberries, powdered
- 1 teaspoon (15 ml) lemon zest
- 10 gelatin sheets or 2 tablespoons (30 ml) powdered gelatin
- 1 cup (250 mL) milk, hot
- 1 cup (250 mL) mascarpone cheese, softened
- 1/2 cup (225 g) sugar
- 1 1/2 cups (375 mL) heavy cream, whipped
- 1/4 cup (65 mL) frozen blueberries
For the crust :
In a laarge bowl, combine all the ingredients for the crust, until the texture resembles wet sand.
Press mixture into bottom of 6-inch springform pan, pressing down with back of mug or spoon.
For the mousse :
With the gelatin leaves:
Soak them in colld water until softened, about 5 minutes. Then remove the excess water and stir in hot milk until the gelatin dissolves.
With gelatin powder:
Sprinkle the powder over hot milk. Cook the milk-gelatin mixture in a double boiler until dissolved.
Then pour the hot milk-gelatin mixture over the mascarpone cheese.
Stir in the sugar, then stir in the whipped cream.
Using a blender, grind the frozen blueberries to form a powder.
Stir in the water tto make a thick paste.
Divide the mousse mixture between 4 bowls. Stir the blueberry paste into 3 of the bowls, making 3 different shades of purple.
Pour the white foam in the center of the mold. Continue with each shade of purple mousse, going from lightest to darkest. (Optional: draw patterns in the cake using a wooden skewer.)
Refrigerate for at least 4 hours before serving.