Blueberry Charlotte Recipes

WILD BLUEBERRY CHARLOTTE

Steps:

• In a small saucepan, bring the sugar and water to a boil. Boil for 5 minutes and pour over wild blueberries. Place half of he blueberry mixture into blender and purée until smooth. Set aside other half.
• Sprinkle gelatin over 1/4 cup water in a small saucepan.
• Heat over medium heat until dissolved and add to wild blueberry purée. Set aside and let cool, stirring occasionally, for about 15 minutes or until thickened.
• Stir in creme fraiche.
• In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.
• Line a 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.

BLUEBERRY CHARLOTTE

Steps:

• Slice jelly roll into 1/2 inch slices.
• In a large glass bowl or mould, carefully arrange slices flat against bottom and sides of the bowl, leaving no spaces and extending one row slightly above the rim of the bowl.
• Set aside.
• In a seperate glass bowl, sprinkle gelatin over cold water and let soften for five minutes.
• Add lemonade and mix well.
• Add half the sugar to the gelatin mixture and stir until completely dissolved.
• Meanwhile beat whipping cream with remaining sugar until stiff.
• Incorporate blueberries into gelatin mixture and fold entirely into whipped cream.
• Spoon into jellyroll lined dish.
• Refrigerate over night.
• Loosen from bowl and invert on serving plate.
• Slice and serve.
• A blueberry sauce can be served as an accompaniment.

APPLE & BLACKBERRY CHARLOTTE

Steps:

• Heat oven to 190C/170C fan/gas 5. Peel, quarter and core the apples, then roughly chop. Tip into a saucepan with the cinnamon, lemon zest and juice. Cook over a low heat until soft, then take off the heat and stir in the sugar, blackberries and breadcrumbs.
• Generously butter an 18cm deep tin or Charlotte mould. Cut the bread into the shapes you need to cover the base and sides of your tin. Dip one side of each piece of bread in the melted butter, then place in the tin, buttered side down, with each piece slightly overlapping. Spoon in the fruit, then make a buttery bread lid cover. Bake for 1 hr until the lid is crisp. Carefully turn onto a plate, leaving the tin on, leave for 15 mins, then lift off.

BLUEBERRY TURNOVERS

Steps:

• In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries., Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal. , Place on an ungreased baking sheet. Beat egg and water; brush over pastry. , Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.