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Blueberry Compote with Vanilla Custard Topping
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Blueberry Compote with Vanilla Custard Topping
This fruity layered pudding using fresh custard and yogurt desserts is really simple to prepare.
- Preparation time: 15 minutes, plus 30 minutes cooling
- Cooking time: 5 minutes
-
Total time:
20 minutes plus 30 minutes cooling
Serves: 6
Ingredients
- 300g blueberries, washed
- 1 tbsp caster sugar
- Grated zest of 1 unwaxed lemon and juice of ½ lemon
- 3 x 150g pots Waitrose Wild Blueberry Yogurt Dessert
- ½ x 500g tub Waitrose Perfectly Balanced Vanilla Custard
- 200g pot Waitrose Natural Fromage Frais
- ½ x 25g pack fresh mint, to serve
Method
- Keep aside a handful of blueberries for decoration, then place the remainder in a small pan with the caster sugar and lemon juice to make a compote. Bring to the boil, then reduce the heat and simmer for 3-4 minutes until the berries start to burst and release their juice. Remove from the heat and cool completely.
- Place the blueberry yogurt desserts, custard, fromage frais and lemon zest in a bowl and stir to combine.
- Spoon the cooled blueberry compote into the bottom of 6 glasses, then top with the custard mixture. Chill for 30 minutes or until ready to serve.
- Before serving, decorate with the reserved blueberries and a sprig of mint. Serve immediately with almond thin biscuits.
Cook's tips
Prepare the compote the day before and refrigerate until needed. For a more indulgent version, replace the lemon juice with 1-2 tablespoons of crème de cassis.
Comments
Nutritional Info
Typical values per serving:
| Energy |
887.008kJ 212.0kcal |
|---|---|
| Fat | 8.8g |
| Saturated Fat | 5.5g |
| Sugars | 24.8g |
| Salt | 0.2g |
This recipe was first published in March 2006.
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