Blueberry and Vanilla Pie

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Ingredients for 8 portions
  • 1 Graham Crackers Pie Shell Ø 9 inches
  • For the vanilla cream
  • 100 g QimiQ Whip Pastry Cream, chilled
  • 200 g Vanilla custard, firm, chilled
  • For the blueberry cream
  • 100 g QimiQ Whip Pastry Cream, chilled
  • 50 g QimiQ Classic
  • 60 g Sugar
  • 50 g Blueberry puree
  • 10 ml Lemon juice
  • For the topping
  • 30 ml Lemon juice
  • 20 g Corn flour / starch
  • 100 g Sugar
  • 500 g Blueberries
  • For the decorating cream
  • 100 g QimiQ Whip Pastry Cream, chilled
  • 50 g Sugar
Method
1.
For the vanilla cream, lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (bottom and sides of bowl). Add the custard and continue to whip at top speed until the required volume has been achieved.
2.
For the blueberry cream, lightly whip the cold QimiQ Whip and QimiQ Classic until completely smooth, ensuring that the entire mixture is incorporated (bottom and sides of bowl). Add the sugar, puree and lemon juice and continue to whip at top speed until the required volume has been achieved.
3.
For the topping, place the lemon juice, corn flour, sugar and blueberries in a saucepan and bring to the boil. Remove from the heat and allow to cool for approx. 15 minutes.
4.
For the decorating cream, whip the cold QimiQ Whip and sugar until the required volume has been achieved, ensuring that the entire mixture is incorporated (bottom and sides of bowl.
5.
To make the pie, spread the vanilla cream evenly onto the base of the pie shell and freeze for approx. 15 minutes. Cover with the blueberry cream and freeze for a further 15 minutes.
6.
Top with the blueberry mixture, chill well and serve decorated with the cream.