11379

Lime and blueberry crumble creams

  • 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.

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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.

Nutritional Information

  • Carbs 37.9g
  • Fat 35.3g
  • Salt 0.28g
  • Fibre 0.9g
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