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Blueberry & lemon curd sundaes
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300g Waitrose Duchy
1 tbsp caster sugar
4 tbsp Waitrose Duchy Organic Sicilian Lemon Curd
200ml half fat crème fraîche
4 scoops Waitrose Duchy Organic Vanilla Ice Cream
1. Put half the blueberries in a small saucepan with the sugar and 1 tbsp water. Heat gently, stirring frequently until the blueberry juices start to run. Stir in the remaining blueberries, transfer to a bowl and leave to cool slightly.
2. Stir the lemon curd into the crème fraîche and divide half among 4 small dessert glasses. Spoon half the cooked blueberries on top and add a scoop of vanilla ice cream. Spoon all but a couple of tablespoons of the cooked blueberries on top, and then the rest of the lemon curd mixture. Scatter the top with the reserved blueberries. Serve immediately.
Typical values per serving:
This recipe was first published in September 2016.