Dairy Delights
SYLLABUB WITH BLUEBERRY PURÉE
Serves 6
You will need ...
450g/1 lb blueberries (or soft fruit or berries of choice)
2 tbsp water
juice of 1 lemon
caster sugar to taste
300ml/10floz cream
3 egg whites
Preparation & method
Reserve a few whole, raw fruits for decoration. Cook the rest gently in water and lemon juice until soft. Add sugar to taste and stir until dissolved. Purée in a food processor.
Whip cream until thick but not stiff. In another bowl whip egg whites until fairly stiff. Very gently mix cream and egg whites together. Take six white wine glasses (or flutes) and divide fruit purée equally between them. Swirl equal quantities of the cream and egg white mixture on top. Decorate with the reserved raw fruit.
Serve with thin ginger biscuits.