PDF | Print | E-mail

Ingredients. (Serves 6)

For the crumble.

6 shortbread fingers

50 grs Caster sugar.

25 grs butter.

For the berries.

225 grs pack of blueberries.

3 tbsp caster sugar.

For the cream.

300 mls double cream.

100 ml condensed milk (from a squeezy bottle is easiest.)

3 limes, zested and juiced.

Method

For the crumble, put the biscuits into a food bag and bash to pea-sized crumbs with a rolling pin.

Gently heat the 50 grs caster sugar in a non-stick pan until it starts to melt in patches. Swirl a few times until 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 onto an oiled plate and leave to harden.

Put the berries, the 3 tbsps caster sugar and 1 tbsp water into a pan, cover & simmer for 3 to 5 minutes until some of the berries have popped and they are surrounded by dark juice. Set aside to cool completely.

In a large bowl, mix the cream, condensed milk, lime juice & zest – the mix will thicken straight away.

To serve, layer up the berries, lime cream and crumble in 6 small glasses or cups.