Caramelised blueberries with lemon syllabub
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
For the blueberries, heat the caster sugar in a saucepan over a medium heat until the sugar melts and turns a deep amber colour.
Add the blueberries and allow to burst, and soften the caramel. Set aside.
For the syllabub, place all the ingredients into a bowl and mix together.
To serve, place the syllabub into a serving bowl and spoon over the caramelised blueberries.
For the blueberries
- 50g/1¾oz caster sugar
- 75g/2¾oz blueberries
For the syllabub
- 1 tbsp white wine
- 50ml/2fl oz double cream, whipped
- 150g/5½oz Greek yoghurt
- 50g/1¾oz ready-made lemon curd
- ½ lime, zest and juice
- sprig mint, to decorate
- 2 lime wedges, to decorate
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