This classic dessert begins with a mould lined with ladyfingers. With this recipe, you don’t have to wait for the fresh blueberry season. It uses frozen wild blueberries, which can be found in supermarkets.
This recipe is courtesy of the Wild Blueberry Association of North America, www.wildblueberries.com.
Wild Blueberry Charlotte
• 75 ml (1/3 cup) granulated sugar
• 75 ml (1/3 cup) water
• 625 ml (2 1/2 cups) frozen wild blueberries
• 1 envelope (7 g) unflavoured gelatin
• 250 ml (1 cup) creme fraiche or sour cream
• 150 ml (2/3 cup) whipping cream
• 12 thin ladyfinger cookies
• Fresh mint leaves
In a small saucepan, bring sugar and water to a boil. Boil for 5 minutes and pour over wild blueberries. Place half of the blueberry mixture into blender and puree until smooth. Set aside other half.
Sprinkle gelatin over 50 ml (1/4 cup) of water in a small saucepan. Heat over medium heat until dissolved and add to wild blueberry puree. Set aside and let cool, stirring occasionally, for about 15 minutes or until it starts to thicken. Stir in creme fraiche.
In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.
Line a 500-ml (2-cup) deep dish with ladyfingers. Spoon wild blueberry mixture over ladyfingers and spread evenly. Cover and refrigerate for about 4 hours or until set.
Turn out Charlotte onto serving plate and garnish with reserved wild blueberries and mint.
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