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    Blueberry Almond Cream

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    Blueberry Almond Cream

    In this very simple dish, the blueberries are held in a sweet, delicate custard. You really do need a blender, in order to amalgamate the marzipan with the other ingredients. The almond flavour is very subtle, so add a few drops of almond extract if you like a stronger taste.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6 - 8


    • Butter for greasing
    • 375g blueberries
    • 50g light muscovado sugar
    • 150g marzipan, chopped
    • 150g full fat soft cheese
    • 3 medium eggs
    • A few drops of almond extract (optional)


    1. Butter a 25cm-diameter round flan dish, and preheat the oven to 200°C/gas mark 6. Put the blueberries in the flan dish and scatter with the sugar.
    2. Spread the marzipan, cheese, eggs and almond extract (if using) in a blender and process for a minute or two until smooth. Strain through a seive (there may be a few lumps of marzipan) and pour over the blueberries. Bake for about 35 minutes until golden brown. Serve warm, with whipped or clotted cream.

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