Deconstructed Blueberry Cheesecake

Directions

• Making the base
• Crush the biscuits – you can use a rolling pin end – crush them so that you still have very small piece which can be different sizes – don’t turn them into powder so don’t use a blender
  Set then aside in a bowl for later 
• Making the stock syrup
• First we make the stock syrup – this is just equal parts sugar and water with in this case a piece of lemon skin
  
  Put the water into a saucepan
  Add the sugar
  Use a vegetable peeler to take a slice of peel from the lemon – add this
  Turn on the heat and bring to a boil
  Turn down the heat and simmer for 5 minutes
  Remove the lemon

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• To the stock syrup add the blueberries
  Add the lemon juice
  Turn on the heat 
  Simmer for 5 minutes – the blueberries should be soft
  Leave to cool

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• When cool – separate the blueberries from the juice using a sieve or strainer
  Set aside the separated blueberries and the juice for assembly later

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• Separate the eggs into yokes and whites
  Into a large bowl add the mascarpone 
  Add the sugar
  Add the egg yokes
  Beat with a spoon to combine – you should have a yellow cream

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• When you are ready to serve:
• Put the egg whites into a large bowl and whisk until you have stiff peaks – this means that the whisked egg white will stand up by itself to form peaks when you lift the beater

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• Fold in the whisked eggs whites into the mascarpone cream until you have an even mix

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• Assembly
• Into a glass which you will use to serve 
  Put a layer of crushed biscuit in the bottom
  Add a layer of cooled poached blueberries
  Add a layer of the mascarpone/egg cream mix
  Pour blueberry juice over the top
  
  
  Serve

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