I have always loved creating new recipes since I was a child and remember winning a Scotbloc cooking chocolate competition to create a traybake using their orange flavoured chocolate when I was around 12 years old so the challenge of creating a recipe with delicious Argentinean Blueberries was right up my street and I couldn’t wait to get started. Argentinean blueberries are sweeter than other types making them the perfect ingredient for this recipe.
I started off by making blueberry coulis as follows –
200g Argentinean blueberries
Juice of one large lemon
1 tablespoon cold water
Put blueberries, lemon juice,water & sugar into a pan and simmer for around 8 minutes until sugar has dissolved.
Then sieve blueberry mixture into a bowl and set aside to cool.
Next set out your shot glasses and put a couple of blueberries in the bottom of each (you can also add finely chopped tinned pears if desired)
Topping as follows –
450g full fat natural Greek yoghurt
300g fresh whipping cream
4 tablespoons icing sugar
3 tablespoons blueberry coulis
Blueberries to put in shot glasses & to decorate
Mix Greek yoghurt, cream & coulis in electric mixer until thickened then seive the icing sugar into mixture and fold in until all combined.
Using a piping bag without nozzle fill each glass and then use leftover coulis to drizzle over the top of each one. Decorate with blueberries & mint leaves if desired.
I always find these tiny desserts go down a treat either after a dinner or as part of an afternoon tea as they’re the perfect size and completely delish!