Monday, 1 August 2011
I've been collecting the Waitrose Recipe Cards for years now. Every month they used to put new ones out and I would dutifully collect the ones that looked delicious to me. Sadly, since I moved up to Chester I've not been able to collect any more, but every once in a while I go through the ones I have and make one of them.
I am never disappointed. Never. They always live up to their promise and we are always delighted with the results.
Today I had some blueberries I wanted to use. I had picked this card out of my Waitrose File a week or so ago, and put it in my to make soon file. It's from May 2004, but is just the perfect dessert for August!!
Back home the wild blueberries would be ripening in August and August is when I get to craving those little blue beauties. This recipe is a glorious blue variation along the traditions of Eaton Mess . . . except it used blueberries, and lemon curd yoghurt.
♥ S-C-R-U-M-M-Y ♥ doesn't even begin to describe how wonderful this is!! You truly MUST make it and soon! You won't be sorry you did. It's light and lemony and blueberry-ee and just wonderful!
Oh, and did I forget to mention it's easy peasy lemon squeasy??? Well, it is! Welcome to August!!
A blueberry version of a traditional Eaton Mess, using blueberries, lemon curd yoghurt, whipped cream and meringues. Oh yes . . . some good!
250g of blueberries, washed (2 cups)
1 TBS sugar
4 TBS cold water
142ml of double cream (1/3 cup whipping cream)
2 X 150g pots of Lemon Curd Yoghurt dessert (about 1 1/4 cups)
1 TBS icing sugar, sifted
2 meringue nests roughly broken into chunks
Place half of the blueberries into a saucepan with the sugar and cold water. Bring to the boil, then reduce to a simmer and cook for about 5 minutes until the berries begin to break down. Remove from the heat and press through a sieve into a bowl to make a glossy blueberry coulis. Set aside to cool.
Whip the cream in a bowl until it JUST begins to thicken. (Don't overwhip please.) Carefully fold in the lemon yoghurts, icing sugar and meringues along with the whole blueberries that are left., reserving a couple for a garnish.
Spoon a third of the cream mixture into a large serving dish, or 4 individual serving dishes. Drizzle with a TBS of the coulis. Repeat this twice, finishing with a final layer of the cream Decorate with the reserved berries and some more coulis. Serve immediately.