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Bilberry Cream

355 calories per serving

ingredients

serves 4
450 g (1 lb) bilberries
250 ml (8 fl oz) water
175 g (6 oz) sugar
juice of 1 lemon
1 1/2 teaspoons powdered gelatine
150 ml (1/4 pint) double cream

method

1. Sort the bilberries, tip them into a bowl of water and skim off any leaves or stalks that rise to the surface.

2. Transfer the bilberries to a sieve, rinse under cold water, then tip them into the water in a saucepan with the sugar and lemon juice.
Cover the pan and cook over a low heat for 15 minutes, until the bilberries are soft.

3. Keep 12-16 cooked bilberries in reserve for the garnish. Tip the remaining bilberries with the juice into a sieve over a bowl. Press the bilberries through the sieve and stir with the juice.

4. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water, stir it into the warm bilberries and leave until cold.

5. Whip the cream until stiff, keep 4 tablespoons in reserve and fold the rest into the cold bilberries.

6. Fill 4 individual glasses with the bilberry cream and chill in the refrigerator until set.

7. Before serving, garnish each bilberry cream with a piped whirl of cream and a few bilberries.

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