Blueberry Bake-Off Allison O'Brien
Blueberry Bake-Off Crust:
¾ cup roasted, salted macadamia nuts
1 ½ cup crumbs from Pepperidge Farm Bordeaux cookies (about 27)
3 tbsp butter (Halo Farms)
Preheat oven to 350o. Place cookies and nuts in a food processor and blend to crumbs. Drizzle butter in while pulsing the food processor. Spread crumbs onto a greased 9’ pan, bake for 8 minutes, cool completely.
Filling:
1/4 cup cool water
1 tsp unflavored gelatin
1 cup homemade blueberry jam*
Pinch of sea salt
5-6 cups fresh, clean blueberries
*Do NOT use sugar free jam! Sugar prevents pectin substances from dissolving to mush
Pour water into a small saucepan. Sprinkle the gelatin over the water and let stand 2 minutes. Over very low heat, warm just enough to dissolve the gelatin. Place jam in a medium saucepan, over medium heat, and melt the jam. Remove, stir in gelatin, then the salt and blueberries. Stir gently until blueberries are coated but not broken, and pour into crust. Refrigerate 1 hour or more.
Topping:
1 cup heavy cream
½ cup mascarpone cheese
3 tbsp Tassot Apiaries Honey
Place a medium bowl and beater into the freezer for 15 minutes. Pour cream into bowl and whip to medium peaks. In a separate bowl, whisk the mascarpone and honey. Fold cheese into the whipped cram and chill until ready to serve.