Ingredients

Method

• 340 g frozen blueberries
• 1 1⁄2 cups buttermilk
• 4 gelatine leaves, soaked in water
• 1⁄4 cup maple syrup
• 1 t lemon juice
• Salt, a pinch
• 1 cup cream

Method

Ingredients

Place the blueberries in a saucepan over a medium heat and cook until just soft and the juices are released.

Heat 1⁄2 cup buttermilk in a saucepan over a medium heat. Remove from the heat and whisk in the gelatine until dissolved.

Add the remaining ingredients and place into a food processor. Blend until smooth and well combined. Spoon into a loaf tin and freeze.

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