Lemon and Blueberry Duets


300 ml fresh cream / thickened cream
90 gm caster sugar
finely grated rind and juice of 1 lemon, plus grated rind for decoration
1 tsp cornflour
4 tbsp water
200 gm blueberries


  1. In a saucepan, add the cream and 75 gm sugar and heat on low flame gently, stirring, until the sugar has dissolved.
  2. Then increase the heat and bring to a boil and cook for 1 minute stirring continuously.
  3. Remove from heat and add half the finely grated lemon rind and the lemon juice and stir continuously for 1 minute, until the mixture begins to thicken slightly.
  4. Pour this into 8-10 shot glasses and then leave to cool.
  5. Put the remaining sugar and finely grated lemon rind into a smaller saucepan.
  6. Stir in the cornflour and then gradually mix in the water until smooth.
  7. Add half of the blueberries, then place over a medium heat and cook, stirring for 3-4 minutes until they are starting to soften and the sauce thicken.
  8. Remove this blueberry compote from the heat, stir in the remaining blueberries and then leave to cool.
  9. Cover the glasses and blueberry compote with cling film, then transfer to the fridge for 1-2 hours or until set.
  10. When ready to serve, stir the blueberries and then spoon them into the glasses and decorate with the grated lemon rind.
Recipe adapted from Cookbook Mini Delights..


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