Blueberry parfait

6 servings Prep: 20 mins
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By Food24 May 04 2015
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Ingredients (5)

300 g blueberries
50 g icing sugar
395 g condensed milk
2 cup cream — fresh, whipped
lemon — zested
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Oil and line with foil a 2L capacity loaf tin. Place the blueberries in a bowl; add the sugar and blitz with a handheld electric blender until puréed

Place the whipped cream in a bowl, stir through the condensed milk and lemon zest.

Spoon half the blueberry mixture over the base of the loaf tin, add the remaining blueberry mixture to the cream mixture and gently stir. Pour this mixture over the blueberry base. Place in the freezer for at least 4 hours or overnight.

To serve Unmould onto a serving platter, garnish with extra blueberries, slice and serve immediately.

You can use any fresh seasonal berries (or frozen – just defrost them first) in this dessert.



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