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.
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.