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. I haven't collected them much since I moved back to Chester, but every once in a while I like to dig them out and make something from one of them. Today it was this quick and easy dessert made with blueberries. You all know how much I love them!
I am never disappointed with these recipe cards. 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. Every once in a while I score a large punnet of them for a great price in the shops. I can never resist buying a couple, one to eat and one to freeze for later.
I grew up with a back yard filled with oodles of wild blueberries. I never quite appreciated them as much back then as I do now. We do have about six of our own cultivated Blueberry bushes in our garden now. We add to them every year. WE both love them and they are so good for you.
This recipe is a glorious blue variation along the traditions of Eaton Mess . . . except it uses 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! Enjoy! I am not surprised it is called Blueberry Bliss because from the making of it to the eating of it, every second is bliss.
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.