- 1 3/4 cups [440 mL] freshly pureed blueberries
- 1/2 cup [125 mL] sugar
- 1 tablespoon [15 mL] lemon juice
- 2 egg yolks
- 2 tablespoons [30 mL] sugar
- 1/2 teaspoon [2.5 mL] almond extract
- 1 1/2 cups [375 mL] milk
- 2 tablespoons [30 mL] unflavored gelatine
- 2 tablespoons [30 mL] cold water
- 3/4 cup [190 mL] whipping cream [35%]
- 3 tablespoons [45 mL] sugar
- Oil
- Ladyfingers [approximately 30]
- A little whipped cream [to decorate]
- Fresh blueberries
|
- Mix together blueberry puree and 1/2 cup [125 mL] sugar; stir in lemon juice and set aside.
- Beat together egg yolks, sugar and almond extract.
- Into a double-boiler, heat 1/2 cup [125 mL] milk; mix in egg yolks mixture.
- Heat until thickened.
- Soften gelatine into cold water; mix into warm milk mixture.
- Cool before stirring in remaining milk and reserved blueberry puree.
- Whip together whipping cream and remaining sugar.
- Delicately fold whipped cream into reserved blueberry mixture.
- Arrange ladyfingers all around an oiled charlotte mold.
- Pour whipped cream/blueberrie mixture into mold.
- Refrigerate for 4 hours.
- Unmold, decorate with whipped cream mounds and fresh blueberries and serve.
|
