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Lime and blueberry crumble creams
Published: June 22, 2015 at 1:49 PM
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Serves 6
Easy
Total time: 30 mins
+ cooling
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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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Bake these zingy lime and blueberry crumble creams, or try our classic apple crumble.
Ingredients
Nutrition
crumble
-
6 shortbread fingers
-
50g golden caster sugar
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25g butter
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225g pack blueberries
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3 tbsp golden caster sugar
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300ml double cream
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100ml condensed milk
from a squeezy bottle is easiest
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3 limes
zested and juiced (about 100ml juice)
Nutrition: per serving
- fat35.3g
- carbs37.9g
- fibre0.9g
- salt0.28g
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Method
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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.
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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.
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step 3
Mix the cream, condensed milk, lime zest and juice in a large bowl – the mix will thicken straightaway.
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step 4
To serve, layer up the berries, lime cream and crunchy biscuit in 6 small glasses or cups to serve.
Discover our best individual pudding recipes here...
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