zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Blueberry Compote with Vanilla Custard Topping

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Audio recipe
      Close

      Audio recipe

      Blueberry Compote with Vanilla Custard Topping

      Download the audio file.
    • Home
    • Recipes
    • b
    • Blueberry Compote with Vanilla Custard Topping

    Blueberry Compote with Vanilla Custard Topping

    This fruity layered pudding using fresh custard and yogurt desserts is really simple to prepare.

    • Vegetarian
    • Preparation time: 15 minutes, plus 30 minutes cooling
    • Cooking time: 5 minutes
    • Total time: 20 minutes plus 30 minutes cooling 50 minutes

    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

    1. 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.
    2. Place the blueberry yogurt desserts, custard, fromage frais and lemon zest in a bowl and stir to combine.
    3. 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.
    4. Before serving, decorate with the reserved blueberries and a sprig of mint. Serve immediately with almond thin biscuits.

    Your recipe note

    Edit your recipe note

    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

    Average user rating

    4 stars

    Glossary