This is a pretty wicked Summer dessert, definitely for hot Summer days. The beauty of it is that the custard and blueberries can be prepared ahead of time – eg the day before – and then it takes but a few minutes for the dessert to come together.
As the title suggests, blueberries, slightly stewed, are served with icecream, a bay-flavoured custard, and savoiardi biscuits soaked in gin, rosewater and blueberry syrup. It sounds amazing, right? And it is (the gin-soaked biscuits are out of this world), but the title belies the ease with which this dish is created. Best to note that it is an adult dessert only!
Of course, it is an Ottolenghi dessert, from his book Plenty More which we are trying to cook all the way through. Note that I often massage the recipes to suit our preferences and what is available from our garden, fridge and pantry. For the original recipes, check his books and his Guardian column. In the recipe below we have substituted a custard made with custard powder for the egg-based one, as we don’t cook with eggs. It sounds horrific, I know, but I assure you it tastes just as good. Feel free to use your favourite method.
Also, blackberries are originally used by Ottolenghi but they are notoriously difficult to find here, so we have used blueberries. It might be Ok to use frozen blackberries – but warm them through with the sugar rather than cook them.
Browse all of our Blueberry recipes and all of our Desserts. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer recipes.