Ingredients 16 pieces
Bottom layer
- 3 dl almond flour
- 3 cups grated coconut
- 2 tablespoons liquid honey
- 2 tablespoons butter, soft
- 1 tbsp cornstarch, for example, Maizena
Filling:
- 4 gelatine leaves
- 2 eggs
- 300g cream cheese, Philadelphia cheese
- 1 dl liquid honey
- 1 cup whipped cream
- 1 paste, finely grated shell and the juice
- 2 ½ dl blueberries, frozen and thawed
For decoration:
- mint
- fresh blueberries
How to prepare
- 40 minutes
- Bottom: set oven to 175 degrees.
- Mix all ingredients to the bottom.
- Press out the dough into a pie mold, about 24 inches in diameter.
- Bake the pie shell in the middle of the oven for about 10-12 minutes. Take out the mold and let it cool.
- Filling: place the gelatin leaf in a bowl of cold water for 5-10 minutes.
- Separate the eggs.
- Whisk together cream cheese, honey and egg yolks.
- Whisk the egg whites in a separate bowl.
- Whip the cream.
- Stir the lime juice and the lime peel into the egg mixture.
- Lift the gelatine leaves out of the water and melt the gelatine. Pull the saucepan off the heat. Quickly stir the gelatin into the egg yolk batter, turn in the cream and turn last in the egg white. Mix to a smooth batter. Turn in the blueberry.
- Pour the batter into the pie mold and set in the refrigerator for at least 5-6 hours.
- Garnish: garnish with mint and fresh blueberries.
