Mille-Feuille with Cheesecake Cream and Blueberries

1 pack of Matilde Vicenzi Puff Pastry base for cakes

12/5 cups of cream cheese in blocks

7/8 cups of fresh cream

2/5 cup of icing sugar, plus extra to garnish

Juice of 1 lemon

1/3 oz. gelatine sheets

2 punnets of blueberries (1 1/8 cup)

Soak the gelatine for 10 minutes. Wash and dry the blueberries, then liquidise half of them. Whip the cream. In a bowl, beat the cream cheese with the sugar, then incorporate the liquidized blueberries and cream.

Heat the lemon juice, then add the gelatine and allow to dissolve. Leave to cool slightly and add to the cheese mixture. Chill in the fridge for half an hour.

Transfer the mixture to a piping bag. Place a Puff Pastry base case on a serving plate and cover with dollops of the blueberry cream. Put a second case on top and cover with more cream. Cover with the third case and decorate the outside with the remaining cream.

Garnish with the whole blueberries, dust with icing sugar and leave to chill in the fridge.