Added by hoppershaun | Wed 18 Mar 2009 @ 17:01
200ml double cream
100ml creme fraiche
2 tbsp sugar
1 tbsp water
small handful of flaked almonds, lighlty toasted
1. Place the blueberries, sugar and water into a small saucepan. Heat gently for 10 minutes until the berries have released their juices and broken down. Cool.
2. Whisk the double cream until it forms soft peaks. Fold in the creme fraiche and then mix in two thirds of the blueberries. Pour into serving glasses. Using a teaspoon, swirl in the remaining blueberries. Chill for at least an hour.
3. Top with the toasted almonds and serve.