I have always loved creating new recipes since I was a child and remember winning a Scotbloc cooking chocolate competition to create a traybake using their orange flavoured chocolate when I was around 12 years old so the challenge of creating a recipe with delicious Argentinean Blueberries was right up my street and I couldn’t wait to get started.  Argentinean blueberries are sweeter than other types making them the perfect ingredient for this recipe.

I started off by making blueberry coulis as follows –

200g Argentinean blueberries

75g sugar

Juice of one large lemon

1 tablespoon cold water

 

Put blueberries, lemon juice,water & sugar into a pan and simmer for around 8 minutes until sugar has dissolved.

Then sieve blueberry mixture into a bowl and set aside to cool.

Next set out your shot glasses and put a couple of blueberries in the bottom of each (you can also add finely chopped tinned pears if desired)

Topping as follows –

450g full fat natural Greek yoghurt

300g fresh whipping cream

4 tablespoons icing sugar

3 tablespoons blueberry coulis

Blueberries to put in shot glasses & to decorate

Mix Greek yoghurt, cream & coulis in electric mixer until thickened then seive the icing sugar into mixture and fold in until all combined.

Using a piping bag without nozzle fill each glass and then use leftover coulis to drizzle over the top of each one. Decorate with blueberries & mint leaves if desired.

I always find these tiny desserts go down a treat either after a dinner or as part of an afternoon tea as they’re the perfect size and completely delish!

 

Louise xxx