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.