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    Blueberry Fool Rippled with Crème Fraîche

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    Blueberry Fool Rippled with Crème Fraîche

    Frozen blueberries are great for last-minute desserts and breakfast smoothies. This quick and easy fool can be made in advance.

    • Preparation time: 15 minutes, plus chilling time
    • Total time: 15 minutes, plus chilling time 15 minutes

    Serves: 4

    Ingredients

    • 300g pack frozen Waitrose Blueberries
    • 50g caster sugar
    • 200ml pot half fat crème fraîche
    • 142ml pot double cream
    • 1-2 tsp icing sugar (or to taste)

    Method

    1. Reserve a few blueberries for decoration and place the remainder in a small pan with the caster sugar and 1 tablespoon of cold water.
    2. Heat gently for 4-5 minutes, or until the sugar has dissolved and the juice begins to run from the blueberries. Cook for a further 4-5 minutes, or until the blueberries are soft. Crush with a fork to make a compote and set aside to cool.
    3. Whip the crème fraîche and double cream together with an electric or balloon whisk for 2-3 minutes until soft peaks have formed.
    4. Stir in the icing sugar and three quarters of the blueberry purée. Lightly fold in the remaining compote to give a rippled effect. Divide between 4 individual glasses, top with the remaining blueberries and chill until ready to serve. Team with Jules Destrooper Almond Thins.

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