Wild Blueberry Charlotte

published on 21 May, 2017 at 13:22
Ingredients:1⁄3 cup granulated sugar
1⁄3 cup water
2 1⁄2 cups frozen wild blueberries
1 envelope unflavored gelatin
1 cup CRÈME FRAICHE or 1 cup sour cream
2⁄3 cup whipping cream
12 thin French-style ladyfinger cookies
Fresh mint leaves
Instructions
Boil sugar and water 5 minutes, add in wild blueberries.
Blend half blueberry mixture into until smooth. Sprinkle gelatin over 1/4 cup water in a small saucepan heat until dissolved and add to wild blueberry purée.
Let cool stirring occasionally until thickened.
Stir in crème 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.
Garnish with reserved wild blueberries and mint.
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