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.
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.