Blueberries Romanov with clementine dust
By: Martin Blunos From: Good Food Live
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Blueberries Romanov with clementine dust
- Prep time:
- 20 mins, plus drying overnight
- Cook time:
- 6 mins
- Serves:
- 4
A layer of luscious flavours make up this elegant blueberry based dessert from Martin Blunos
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Ingredients
For the blueberry meringue
- 500g Blueberries
- 2 clementines, zests
- 30ml orange liqueur
- 250ml double cream
- 1 tbsp icing sugar
- 150ml Soured cream
- 3 small meringues, about 15-20g in total 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
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.
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