Lime and blueberry crumble creams

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.