Layered blueberry pastries
Almond crumble, cream cheese, and a blueberry jelly layer create a portioned dessert. Cream cheese provides protein and calcium, while chilling preserves the separate layers and their contrasting textures. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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Servings: 4 (1 serving ≈ 150 gram)
Digestion time: 3 hour
Recalculate the sweetener. (Erythritol)
Toast almond flour (100 g) in a dry skillet for about 10 minutes, stirring constantly. Remove from the heat, add butter (45 g) and erythritol (20 g), mix, and divide the crumble among 4 molds.
Mix cream cheese (170 g) with water (30 g) and erythritol (20 g), warm gently, and stir in 2 g of gelatin. Spoon the cream layer over the crumble.
Simmer blueberries (100 g) with water (100 g) and the remaining erythritol (10 g) for 5 minutes. Add 3 g of gelatin, cool until warm, and pour the top layer. Freeze for 4 hours, then keep refrigerated.
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