Blueberries in season now,and in India this berry resembles the size of an olive .Fleshy,sweet,moist,and
a deep purple fruit.A berry containing many health benefits,whether eaten only with a sprinkle of sugar or
without sugar is very sweet and tasty.This wonder berry can be made into lovely desserts, cakes,
Today’s recipe is an easy dessert with a biscuit base,vanilla custard in the centre, and a pannacotta with
blueberry compote to the top.
Now to the recipe.
For the base
1 cup digestive biscuits
1 tbsp melted butter
2-3 tbsp sugar
Crush the biscuits sugar and melted butter .Press the mixture on a springform pan or dish at the bottom
and sides evenly and refridgerate till filling is prepared.
2 .5 cups milk
2 tbsp cornflour mixed in a little milk
2-3 tbsp sugar
1 tsp vanilla essence
Heat the milk and sugar, and when it reaches a boiling point add the cornflour mix and essence.
Keep stirring as the mixture will thicken quickly.
Once thick remove from fire and allow to cool .
Once cool pour over the biscuit base ,and return to refridgerate,till the blueberry layer is made.
For the blueberry pannacotta filling
2 cups blueberries lightly boiled with 2 tbsp sugar,seeds removed mashed and strained(1 cup )
1 cup cream
1 cup milk
2-4 tbsp sugar or to taste
3 tsp gelatine soaked in a little water
Heat cream and milk till warm.
Add gelatine and heat on a low flame .
Remove from fire and add the blueberry mix and stir lightly .
Pour over the vanilla custard and allow to set in the fridge(minimum 2 hours)
Your preferred choice to serve with blueberry sauce.