Wild Blueberry Charlotte Food

WILD BLUEBERRY CHARLOTTE

Steps:

• 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.

BLUEBERRY CHARLOTTE

Steps:

• Slice jelly roll into 1/2 inch slices.
• In a large glass bowl or mould, carefully arrange slices flat against bottom and sides of the bowl, leaving no spaces and extending one row slightly above the rim of the bowl.
• Set aside.
• In a seperate glass bowl, sprinkle gelatin over cold water and let soften for five minutes.
• Add lemonade and mix well.
• Add half the sugar to the gelatin mixture and stir until completely dissolved.
• Meanwhile beat whipping cream with remaining sugar until stiff.
• Incorporate blueberries into gelatin mixture and fold entirely into whipped cream.
• Spoon into jellyroll lined dish.
• Refrigerate over night.
• Loosen from bowl and invert on serving plate.
• Slice and serve.
• A blueberry sauce can be served as an accompaniment.