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@hlinhtunx: #xh

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Region: VN
Friday 03 July 2026 03:38:04 GMT
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dchu0.0
Khó ở :
Peak
2026-07-03 15:24:16
0
nngmeoo_07
meof :
đầuuu
2026-07-03 04:17:39
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_tuanh1608_
16 August :
Good
2026-07-03 04:31:58
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dvy_an
mèo :
đã heee
2026-07-03 04:58:02
0
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BLUEBERRY LEMON PIE (NO BAKE) #pie #blueberry #lemon recipe #food BLUEBERRY MIXTURE 200 g blueberries 80 g granulated sugar CREAM 250 g mascarpone 40 g lemon curd 16 g whipping cream stabilizer (2 tbsp) 40 g powdered sugar 8 g vanilla sugar (1 tbsp) 400 ml heavy cream BASE 400 g lemon cake (1 cake) GANACHE 40 ml heavy cream 80 g white chocolate GARNISH blueberries lemon Place the blueberries and granulated sugar in a frying pan over medium heat. Cook for 7–10 minutes, stirring regularly until the mixture thickens. Let cool completely. Set aside some syrup for the topping and transfer to a piping bag. Add the mascarpone, lemon curd, cream stabilizer, powdered sugar, and vanilla sugar to a deep bowl and mix for 1 minute. Gradually add the heavy cream while continuing to mix until firm. Transfer the cream to a piping bag. Slice the lemon cake. Line a baking pan with parchment paper and arrange the cake slices on the bottom and along the sides. Pipe a layer of cream over the cake slices and spread evenly. Spread the blueberry mixture on top. Pipe another layer of cream over it. Place another layer of cake slices on top and pipe more cream over them. Smooth the surface. Heat the heavy cream almost to a oil in a sauce pan. Add the chopped white chocolate and let sit for 1 minute. Stir until smooth and allow to cool slightly. Pour the ganache over the cake. Immediately pipe the reserved blueberry syrup on top and use a toothpick to create a decorative pattern. Cover the cake and refrigerate, preferably overnight. Cut the cake into equal slices. Pipe small swirls of cream on top and garnish with blueberries and lemon.
BLUEBERRY LEMON PIE (NO BAKE) #pie #blueberry #lemon recipe #food BLUEBERRY MIXTURE 200 g blueberries 80 g granulated sugar CREAM 250 g mascarpone 40 g lemon curd 16 g whipping cream stabilizer (2 tbsp) 40 g powdered sugar 8 g vanilla sugar (1 tbsp) 400 ml heavy cream BASE 400 g lemon cake (1 cake) GANACHE 40 ml heavy cream 80 g white chocolate GARNISH blueberries lemon Place the blueberries and granulated sugar in a frying pan over medium heat. Cook for 7–10 minutes, stirring regularly until the mixture thickens. Let cool completely. Set aside some syrup for the topping and transfer to a piping bag. Add the mascarpone, lemon curd, cream stabilizer, powdered sugar, and vanilla sugar to a deep bowl and mix for 1 minute. Gradually add the heavy cream while continuing to mix until firm. Transfer the cream to a piping bag. Slice the lemon cake. Line a baking pan with parchment paper and arrange the cake slices on the bottom and along the sides. Pipe a layer of cream over the cake slices and spread evenly. Spread the blueberry mixture on top. Pipe another layer of cream over it. Place another layer of cake slices on top and pipe more cream over them. Smooth the surface. Heat the heavy cream almost to a oil in a sauce pan. Add the chopped white chocolate and let sit for 1 minute. Stir until smooth and allow to cool slightly. Pour the ganache over the cake. Immediately pipe the reserved blueberry syrup on top and use a toothpick to create a decorative pattern. Cover the cake and refrigerate, preferably overnight. Cut the cake into equal slices. Pipe small swirls of cream on top and garnish with blueberries and lemon.

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