Recipe by Chef mariajane
This classic dessert begins with a mould lined with ladyfingers. With this recipe, you don't have to wait for the fresh blueberry season, it uses frozen wild blueberries, which can be found in the supermarket.
Top Review by Mudflower
This was a great dessert for company! Everyone thought it was stunning and delicious. Our guest insisted that we take a picture :) It was not too sweet, which we liked. I doubled the bavarian cream and blueberries portion and added a layer of ladyfingers to fill a 9" springform pan. Thanks for the recipe!
- 1⁄3 cup granulated sugar
- 1⁄3 cup water
- 2 1⁄2 cups frozen wild blueberries
- 1 (7 g) envelope unflavored gelatin
- 1 cup creme fraiche or 1 cup sour cream
- 2⁄3 cup whipping cream
- 12 thin french-style ladyfinger cookies
- fresh mint leaves
Directions See How It's Made
- 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.