Blueberries Romanov with clementine dust

Method

1. Set the oven to 50°C or lowest setting possible). Place half of the blueberries on a tray and cook for six hours or overnight. Dry the clementine zest on a separate tray in the oven.

2. Pour the liqueur over the blueberries and leave to macerate for an hour.

3. Whip the double cream with the icing sugar then fold in the soured cream.
 
4. Gently fold in the oven dried blueberries and the remaining fresh blueberries. Spread a little of this mix onto a disc of meringue, top with another disc, and then repeat to make another layer.

5. Blitz the dried clementines zest to a fine powder in a food processor.

6. For the sorbet, liquidise the blueberries with enough sugar to taste and lemon juice if needed. Pass through a sieve and freeze. Dust the meringue with the clementines dust and serve with the sorbet.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the blueberry meringue

500g Blueberries
2 clementine, zests
30ml orange liqueur
250ml double cream
1 tbsp icing sugar
150ml Soured cream
3 meringue, discs and each around 7.5cm in diameter
1 tsp Cocoa powder, for dusting

For the blueberry sorbet

500g Blueberries
1 tbsp caster sugar
2 tbsp lemon juice

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Special offers on wine
Great discounts on cookware