- 6
Ingredients
- FOR THE CRUMBLE
- 6 shortbread fingers
- 50 g golden caster sugar
- 25 g butter
- FOR THE BERRIES
- 225 g pack blueberries
- 3 tbsp golden caster sugar
- FOR THE CREAM
- 300 ml double cream
- 100 ml condensed milk (from a squeezy bottle is easiest)
- 3 limes , zested and juiced (about 100ml juice)
Preparation
Step 1
For the crumble, put the biscuits into a food bag and bash to pea-size crumbs using a rolling pin. Gently heat the golden caster sugar in a non-stick pan until it starts to melt in patches. Swirl a few times till you have an even, amber caramel. Take off the heat. Stir in the butter - it will bubble - then stir in the crumbs, working quickly to get them all coated. Spread out over an oiled plate and leave to cool and harden.
Put the berries, golden caster sugar and 1 tbsp water into a pan, cover and simmer for 3-5 minutes until some berries have popped and they are surrounded with dark juice. Cool completely.
Mix the cream, condensed milk, lime zest and juice in a large bowl - the mix will thicken straightaway.
To serve, layer up the berries, lime cream and crunchy biscuit in 6 small glasses or cups to serve.
Get ahead
All of the elements of this can be made a day ahead, then layered up in glasses up to an hour before serving.