Folded blueberries and lemon curd


    8 meringue nests

    300ml double cream (or whipping cream)

    325g lemon curd

    180g blueberries

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Main serves 1

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Lightly crush the meringues and set aside.


In a bowl, whip the cream to soft peaks. Fold in the lemon curd and the blueberries.


Now fold in the crushed meringues. Spoon into a 900g loaf tin lined and overhanging with cling film. Open-freeze until firm then folds the overhang of cling film over, wrap again and freeze until ready to serve.


Alternatively spoon into 8 ramekin dishes, cover tightly with cling film and freeze.


Transfer the frozen loaf to the fridge 30 minutes before slicing. Ramekins are best left to stand at room temperature 10 minutes or so before spooning into.

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