Wild Blueberry Charlotte
- 1/3 cup granulated sugar
- 1/3 cup water
- 2 1/2 cups Wild Blueberries
- 1 envelope unflavored gelatin
- 1 cup crème fraîche or sour cream
- 2/3 cup whipping cream
- 12 thin ladyfinger cookies
- fresh mint leaves
Bring water and sugar to boil in a small saucepan. Simmer for 5 minutes and pour over Wild Blueberries. Place half of the blueberry mixture into blender and puree until smooth; reserve other half.
Sprinkle gelatin over 1/4 cup of water in small saucepan. Heat until dissolved and add to Wild Blueberry purée. Set aside and let cool, stirring occasionally for about 15 minutes or until it starts to thicken. Stir in crème fraîche.
In another bowl, whip cream until stiff peaks form and fold into 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. Preparation Time: 15 minutes. Cooking Time: 20 minutes. Cooling Time: 4 hours. Serves 4.
565 calories, 39g fat, 46g carbohydrates, 7g protein
Wild Blue is Good for You!