reverie reserves

- Crush ca 120g Oreos (separated from the white filling first)

- melt 50g Butter and mix with the Oreos

- press the mixture into a Ø18cm springform (use a drinking glass or similar flat object) and then put it in the fridge

- whip 400g cream until it's not completely liquid anymore

- add cream stiffener (modified starch) and some vanilla (you can also use something else to stabilize the whipped cream if you want. For example replace a part with cream cheese/ philadelphia etc.)

- microwave the oreo filling for a few seconds (just to soften it a little) and add that too

- finish whipping the cream

- separate the cream into 3 bowls

- crush 4 oreos and add them to one bowl, leave one white, and add purple food coloring to the last (I used it because I had some leftover anyway. But it's also possible to use some of the blueberry juice)

- pour the layers into your cake form (put the cake back in the fridge between layers)

- cook ca 250g blueberries in a pot with a little bit of orange juice or water (ca 5 minutes or until the berries are soft and you can crush them)

- strain the blueberries through a sieve

- pour the blueberry juice back into the pot

- optional: add sugar. I didn't because I used double cream oreos so I thought the cream was more than sweet enough, and my blueberries weren't super sour either.

- mix 3 teaspoons vanilla pudding powder (=corn starch) with a couple spoonfuls orange juice

- let the blueberries come to a simmer and pour in the starch while whisking. Keep boiling for another minute then take it off the heat. (it's probably better to use agar agar instead of pudding powder but I didn't have any)

- The next part is a little tricky because you need to let the pot cool down, but not so much that you couldn't pour the mass anymore. Keep whisking every now and then until it's not super hot to touch anymore.

- carefully pour it onto your cake with a spoon

- decorate with more blueberries