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Lime and blueberry crumble creams

Name: Lime and blueberry crumble creams
Total time: 30 min
Ingredients: shortbread fingers 6; golden caster sugar 50g; butter 25g; blueberries 225g pack; golden caster sugar 3 tbsp; double cream 300ml; condensed milk 100ml, from a squeezy bottle is easiest; limes 3, zested and juiced (about 100ml juice)

30 minutes + cooling
serves 6
Easy

This easy dessert recipe calls for very little hands-on action. All of the elements can be made a day ahead, then layered up in glasses up to an hour before serving

June 22, 2015 at 1:49 pm

Try this grown-up twist on a comforting apple crumble, or try our classic apple crumble recipe here.

Ingredients

crumble

shortbread fingers 6
golden caster sugar 50g
butter 25g
blueberries 225g pack
golden caster sugar 3 tbsp
double cream 300ml
condensed milk 100ml, from a squeezy bottle is easiest
limes 3, zested and juiced (about 100ml juice)

Method

Step 1

For the crumble, put the biscuits into a food bag and bash to pea-size crumbs using a rolling pin. Gently heat the golden caster sugar in a non-stick pan until it starts to melt in patches. Swirl a few times till you have an even, amber caramel. Take off the heat. Stir in the butter – it will bubble – then stir in the crumbs, working quickly to get them all coated. Spread out over an oiled plate and leave to cool and harden.
Step 2

Put the berries, golden caster sugar and 1 tbsp water into a pan, cover and simmer for 3-5 minutes until some berries have popped and they are surrounded with dark juice. Cool completely.
Step 3

Mix the cream, condensed milk, lime zest and juice in a large bowl – the mix will thicken straightaway.
Step 4

To serve, layer up the berries, lime cream and crunchy biscuit in 6 small glasses or cups to serve.