Blueberry & lemon curd sundaes

Blueberry & lemon curd sundaes

Try these with stem ginger shortbread or ginger cookies, for a little added crunch. 

4.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 2 x 150g packs Blueberries
  • 1 tbsp caster sugar
  • 4 tbsp lemon curd
  • 200ml half fat crème fraîche
  • 4 scoops No.1 Madagascan Vanilla Ice Cream

Method

  1. Put ½ 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 ½ among 4 small dessert glasses. Spoon ½ the blueberries on top and add a scoop of vanilla ice cream. Top with all but a few tablespoons of the remaining blueberries, then follow with the rest of the lemon curd mixture.

  3. Scatter the top with the reserved blueberries. Serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,460kJ/ 350kcals

Fat

21g

Saturated Fat

14g

Carbohydrates

34g

Sugars

33g

Fibre

1.5g

Protein

5.2g

Salt

0.2g

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