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
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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.
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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.
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Step 3
Mix the cream, condensed milk, lime zest and juice in a large bowl – the mix will thicken straightaway.
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Step 4
To serve, layer up the berries, lime cream and crunchy biscuit in 6 small glasses or cups to serve.
Nutritional Information
- Carbs 37.9g
- Fat 35.3g
- Salt 0.28g
- Fibre 0.9g
