Lemon-Almond Snowcloud Pie with Blueberry Coulis
This recipe is a mash-up of two recipes I've shared in this blog : the crust is a regular shortbread dough (but I could have used Speculoos cookies and butter like I usually do for a cheesecake base), and the filling is the "blueberry snowcloud" recipe. The result is a crunchy crust with a bavarois filling, lighter than cheesecake because I only used one small container of cream cheese. CRUST 250 grams all-purpose flour 1/2 teaspoon salt 60 grams confectioner's sugar 120 grams unsalted butter 1 egg yolk 1/4 cup cold water FILLING 1 pound of cream cheese/ricotta/greek yogurt (I used 150 grams of PHILADELPHIA cream cheese, 250 grams of ricotta cheese and 1 plain greek yogurt) 2/3 cup white sugar 3 large egg whites 1 teaspoon almond extract 2 tablespoons + zest of 1 lemon 4 gelatin leaves (2 grams each) BLUEBERRY COULIS 1 cup blueberries (fresh or frozen) 1/2 cup white sugar Mix together butter, flour, salt, confectio