- 1 lb bilberries
- 8 floz water
- 6 oz sugar
- juice of 1 lemon
- 1 1/2 teaspoons powdered gelatine
- 1/4 pint double cream
- Sort the bilberries, tip them into a bowl of water and skim off any leaves or stalks that rise to the surface.
- Transfer the bilberries to a sieve, rinse under cold water, then tip them into the water in a saucepan with the sugar and lemon juice.
- Cover the pan and cook over a low heat for 15 minutes, until the bilberries are soft.
- Keep 12-16 cooked bilberries in reserve for the garnish. Tip the remaining bilberries with the juice into a sieve over a bowl. Press the bilberries through the sieve and stir with the juice.
- Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water, stir it into the warm bilberries and leave until cold.
- Whip the cream until stiff, keep 4 tablespoons in reserve and fold the rest into the cold bilberries.
- Fill 4 individual glasses with the bilberry cream and chill in the refrigerator until set.
- Before serving, garnish each bilberry cream with a piped whirl of cream and a few bilberries.
Calories: 344 kcal
Carbohydrates: 62 g
Protein: 3 g
Saturated Fat: 7 g
Cholesterol: 41 mg
Sodium: 19 mg
Potassium: 148 mg
Fiber: 3 g
Sugar: 54 g
Vitamin A: 502 IU
Vitamin C: 25 mg
Calcium: 36 mg
Iron: 1 mg