Blueberry Crispbread Pie

10 slices FINN CRISP Traditional crispbread

100 ml sugar
2 tsp vanilla sugar
100 g butter

Filling:
2 egg yolks
100 ml sugar
1 tsp vanilla sugar
400 ml whipping cream
150 ml blueberry purée
4-5 gelatin sheets

Crush the crispbread finely in a blender and mix with the butter and vanilla sugar. Press the crumb mixture to line a loose-bottomed tin.

Prepare the filling. Soak the gelatin sheets in cold water. Beat the yolks and sugar until foamy.
In another bowl, whip the cream and vanilla sugar. Mix the berry purée and whipped cream into the egg foam. Squeeze gelatin to remove excess moisture and dissolve in a drop of hot water. Pour the gelatin mixture slowly into the filling mixture, stirring constantly.

Pour the filling mixture onto the biscuit base and cover with cling film. Leave to set in the fridge for 3-4 hours or overnight.
Once set, remove the cake from the tin and place on a serving dish. Decorate with berries and whipped cream