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, confectioner’s sugar, egg yolk and water. Roll dough into a ball, wrap with cling film and let rest in the fridge for 30 minutes.
Preheat oven to 350º F (180°C).
Roll dough (sticky) between to sheets of parchment paper. Transfer into a 9-inch springform baking pan, pressing the dough to the bottom and the halfway up the sides.
Place a parchment paper over the dough, filled with dry beans or ceramic beads.
Bake for approximately 20 minutes, or until lightly golden brown.
Remove from oven and allow to cool completely before filling.

Make coulis by bringing to a boil blueberries and sugar in a saucepan. Reduce heat and simmer until blueberries have bursted and mixture thickens.(I only cooked my coulis for 5 minutes because I wanted the fresh blueberries to remain as fresh and bursting as possible).
I also added an extra gelatin leaf in my coulis to give it a thicker consistency.

In a bowl, mix cream cheese, ricotta and greek yogurt with sugar, almond extract and lemon zest.

Place gelatin leaves in a small bowl filled with cold water to soften. In a microwave oven, bring to a boil the lemon juice (30 seconds). Remove from heat. Squeeze gelatin leaves to remove excess water. Throw them in the hot lemon juice and stir thoroughly to dissolve gelatin completely. Slowly pour the obtained liquid into the cheese mixture and stir constantly.

Beat the egg whites until peaks form and incorporate delicately into the cheese mixture.

Pour into the pie crust, smoothing the top, and refrigerate for at least 6 hours.
Serve with blueberry coulis.