Monday, May 21, 2007

Blueberry Cheesecake Mille Feuille

Why a blueberry cheesecake? It is a lame menu! That was what I told myself when I checked the function sheet. I would just order from a cake shop!

Here is another menu written in the past and I couldn't just get excited about it. So, another challenge for me!

I finally ended up making thin sheets of cheesecake and sandwiched them in layers of puff pastry. The result looked more interesting and first-class. The original take was a cheesecake terrine but the jelly set too hard I have to resort to a different solution.

I am very pleased with the result because I believe not many a chefs would design a cheesecake in this manner.

The sauce and chantilly are all in blueberry.

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