A blueberry twist on Eton Mess

Sometimes the best desserts are a combination of serendipity, history and inspiration. Unexpected visitors brightened the day pre-Christmas but upset the cooking schedule. I had promised to bring a berry dessert to a family get-together and decided to make a blueberry cheesecake.
By the time the visitors left it was too late to bake a cheesecake so I decided to try a blueberry version of something resembling Eton Mess instead.
I recently discovered a vanilla bean grinder at my local supermarket - a bit like a bottle of peppercorns that is also a grinder but this one contained vanilla pods/beans - so this recipe proved a good one for putting the grinder to use.
This recipe was enough for about 8-10 people but it can easily be reduced for a smaller number.

Ingredients:
1 punnet of blueberries
1 punnet strawberries
1 punnet raspberries
250g creme fraiche
250g mascapone
2 tablespoons caster sugar
vanilla bean (grated) or vanilla extract (about 1 teaspoon)
1 packet of chocolate ripple biscuits (a crisp shortbready type of commercial biscuit - 1 packet = about 200-250g)

Method:
Crush biscuits (can be done in a blender but I prefer the rougher texture obtained by crushing them with a rolling pin or similar after placing them inside a folded piece of baking paper)
Wash berries. Hull and slice strawberries (keeping a few aside for decorating the top of the completed dessert).
Mix creme fraiche, mascapone and caster sugar well. Add a sprinkling of ground vanilla bean (see above) or teaspoon of vanilla essence (or to taste). Combine well - a good brisk stir will help make the creamy mixture light and fluffy.

Now comes the fun bit. I combined the ingredients in a large glass bowl (salad dish) but they could also be layered in individual dishes/glasses instead, in the following order:
Place 1/4 of the crushed biscuits in the bottom of the large bowl (or small bowls/glasses)
Top with 1/3 of the berries, then 1/3 of the creamy mix.
Repeat as above, ending with the last 1/4 of the crushed biscuits.
Swirl the top biscuit and creamy layers together slightly and top with a few whole berries.
Refrigerate.

The dessert is delicious on the day it is made but even better the next day, when the tastes and textures have had a chance to meld a bit more.

Beautiful following a barbeque on a hot summer's night.

PS Next time I make it I'll try to take a photo before it's all gone!

Blueberry delight with berry sauce

Summers in Victoria can be scorchers, with the combination of heat and dry air making the state one of the worst spots on earth for bushfire.
But we are also blessed with an abundance of fresh summer berries so the season is my favourite despite the fire threat.
For a refreshing summer dessert, nothing comes close to a bowl of summer berries, with a dollop of creamy fraiche.
Most summers I combine strawberries, raspberries and blueberries, adding a few balls of watermelon and maybe the pulp of a passionfruit or two - with a splash of Grand Marnier for consenting adults.
But this season I have fallen in love with blueberries and come up with a simple dessert using frozen fruit so I can whip up a berry treat in a flash whenever unexpected visitors arrive.
Blueberries freeze well so I have been buying half a dozen punnets whenever they are reasonably priced and storing them in their punnets in the freezer.
To use them, take the punnet straight from the freezer, rinse the frozen berries briefly, put them straight into a serving bowl and top with your choice of creamy topping, berry sauce, or both.
Blueberry delight
Ingredients (for 6):
2 punnets of frozen blueberries
125g Mascapone
125g vanilla Fruche (or similar creme fraiche)
1 tab caster sugar

Creamy ``delight''
Whisk the mascapone, creme fraiche and caster sugar until smooth.

Place frozen blueberries in individual bowls and serve with a generous dollop of the creamy ``delight''.

How simple is that.

If I have a bit more time I like to top the dessert with a sweet berry sauce.

Berry sauce
Ingredients:
150g frozen blueberries
150g caster sugar
Method:
Combine frozen blueberries and caster sugar in a heatproof bowl, cover with lid or foil, place over a saucepan of simmering water and cook for about 2 hours, until the berries are a deep purple.
Squash the berries lightly to release the liquid and strain through a sieve to remove remaining skins.
Refrigerate until required.
The sauce should keep, refrigerated, for several days.
But I can't confirm this because I have never had any left after more than a day.
The sauce would be great over cake or icecream and works well with any berry fruits.