-
Clean the
blueberries, put in a colander and rinse under the tap.
Set aside 300g and put in a saucepan. Add 1 tbsp of water,
2 tbsp of sugar and the cinnamon and heat until the
blueberries have burst. Let the mixture cool.
-
Meanwhile, mix the yoghurt
with the mascarpone. Whisk the double cream with rest of
the sugar into soft peaks and gently incorporate into the
yoghurt-mascarpone mixture by gently folding it, not stirring.
-
Break up the biscuits. Put
about a tablespoon of blueberry mixture into each glass,
sprinkle over the biscuit crumbs and top with the yoghurt,
mascarpone and whipped cream mixture. Repeat until all
the ingredients have been used.
-
Decorate the glasses with the
reserved blueberries and a lemon balm leaf, if you like.
|
DAILY
DINNERS 
