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    Blueberry Bliss with Lemon Curd Yogurt and Fresh Cream

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    Blueberry Bliss with Lemon Curd Yogurt and Fresh Cream

    This glorious variation on a traditional Eton mess teams blueberries and lemon curd yogurt with fresh cream and meringue.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 250g blueberries, washed
    • 1 tbsp caster sugar
    • 142ml pot Waitrose Double Cream
    • 2 x 150g pots Waitrose Lemon Curd Yogurt Dessert
    • 1 tbsp icing sugar, sifted
    • 2 individual Walkers Meringue Nests, roughly broken into chunks


    1. Place half the blueberries in a pan with the caster sugar and 4 tablespoons cold water. Bring to the boil over a medium heat, then reduce the heat and simmer for 5 minutes until the berries start to break down. Remove from the heat and press through a fine sieve into a bowl to make a glossy purple coulis. Leave to cool.
    2. Whip the cream in a bowl until just beginning to thicken. Carefully fold in the yogurt dessert, icing sugar, meringues and the remaining blueberries, reserving a few for decoration.
    3. Spoon a third of the cream mixture into a large serving dish. Drizzle with a tablespoon of the coulis. Repeat this twice, then finish with a layer of the cream. Decorate with the reserved blueberries and more coulis.

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    Cook's tips

    You can prepare all the ingredients ahead of time and chill. Assemble just before serving to make sure that the meringues remain crisp. Unused meringues can be stored in an airtight container for 1 week. Serve with fresh cream and seasonal berries.


    Average user rating

    5 stars