Ingredients needed for the base and preparation:
50 ml melted butter
170 g ground biscuit
2 spoons of honey

Melt the butter at low temperature, cool a little and mix with ground biscuits.
If you wish, you can add 2 tablespoons of honey.
Mix everything and tap into an 18 cm mold covered with a sheet of acetate.
Leave to set in the refrigerator while you prepare the cream.

Preparation of blueberry juice:

Mix 200 g of frozen blueberries with 60 g of sugar.
Cook over low heat for about 4 to 5 minutes, stirring occasionally.
Remove the fruit juice from the heat and let cool.
If you want, you can strain it to remove the berries.

Ingredients needed for the cream and preparation:

250g mascarpone
250 gr natural yogurt (grcki)
300 ml of 35% whipped cream
5 listica gelatin (8 gr)
70 g of powdered sugar
3 tablespoons of squeezed lemon

Soak gelatin in cold water for at least 10 minutes.
Put the mascarpone at room temperature in a clean container and mix it a little with a spoon.
Add natural yogurt, which should also be at room temperature.
Mix with the mascarpone using a spatula.
Mix cold coleslaw cream with powdered sugar in a separate bowl.

It shouldn’t be firm, just a little foamy.
Mix with a spatula with the mascarpone and yogurt.
Add 3 tablespoons of squeezed lemon juice.
Drain the gelatin, heat it a little to dissolve and add 2 tablespoons of cream.
Mix with the gelatin.
Then pour it into the cream and stir immediately to combine with the cream.
Add the blueberry juice and mix with a spatula.
Pour the cream over the base and let the cream harden a little.
I poured more chocolate ganache over the cream.
Return it to the refrigerator and preferably leave it overnight so that the cream hardens completely and cools.
And then enjoy the perfect taste.