For 4
Ingredients
Mascarpone Cream 125g
Double Cream ½ pt
½ Vanilla Pod
Caster Sugar 6oz
Frozen Blueberries 8oz
Digestive Biscuits 8oz
Butter 3oz
¼ Pint Water
Method
Firstly, melt the butter, crush the biscuits and mix together.
Press firmly into 2 inch moulds and place in the fridge.
Next, whisk the cream until stiff adding in 4oz of castor sugar.
Split the vanilla pod with a sharp knife and scrape out the seeds.
Then mix together with the stiffened cream and mascarpone.
Spoon into moulds levelling off with a knife.
Place back in the fridge for 1 hour to set.
Place 2oz of castor sugar the blueberries and water into a pot.
Bring to the boil and reduce until thick.
Then remove from heat and cool.
To serve, remove from mould, cut a small wedge and spoon over the blueberries.
Mascarpone Cream 125gDouble Cream ½ pt½ Vanilla PodCaster Sugar 6ozFrozen Blueberries 8ozDigestive Biscuits 8ozButter 3oz¼ Pint WaterFirstly, melt the butter, crush the biscuits and mix together.Press firmly into 2 inch moulds and place in the fridge.Next, whisk the cream until stiff adding in 4oz of castor sugar.Split the vanilla pod with a sharp knife and scrape out the seeds.Then mix together with the stiffened cream and mascarpone.Spoon into moulds levelling off with a knife.Place back in the fridge for 1 hour to set.Place 2oz of castor sugar the blueberries and water into a pot.Bring to the boil and reduce until thick.Then remove from heat and cool.To serve, remove from mould, cut a small wedge and spoon over the blueberries.