Ricotta blueberry pie

Name: ricotta blueberry pie
Total time: 30 min
Yield: 4
Ingredients: 150 gram Biscuit; 50 gram margarine molten; 50 gram butter; 4 leaf gelatin; 5 tablespoon Blueberry Jam; 300 gram ricotta; 100 gram blueberry fresh; 100 gram blueberry freezer

Also try this delicious ricotta blueberry pie

Ingredients

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Line the bottom of the spring form with a circle of baking paper. Moisten the edges of the spring form.
Grind the biscuits fine in the food processor, mix the melted margarine well and press it on the bottom of the spring form.
Put covered in the refrigerator to stiffen. Let the gelatin soak in cold water.
Heat the blueberry jam with two tablespoons of water in a saucepan. Squeeze the gelatine leaves well and leave them stirring in the warm blueberry jam.
Stir the ricotta well into a bowl and whisk the blueberry jelly evenly through it.
Cut a portion of the blueberries a bit finer and mix it through.
Save the rest for the topping. Divide the blueberry ricotta over the spring form, shake a few times to prevent any air bubbles and smooth the top.
Leave covered in the refrigerator for at least 2 hours.
Divide the remaining blueberries over the cake before serving.
Cut the edges with a thin knife and remove the raised edge of the spring form.