Blue Berry Fresh cream
Blue berry fresh cream covered in merangue
Ingredients
- 1 Vanilla sponge
- 500 Fresh cream
- 270 g Blue berry preserve
- 12 g Gelatine
Method
- Dissolve gelatine in cold water.
- Beat cream until stiff.
- Add Blue berry Preserve and mix well.
- Melt gelatine and mix with cream mixture.
- Cut vanilla sponge cake in halve and put bottom layer in ring to be used.
- Pour mixture on and put other part of cake on top.
- Refrigerate cake until set.
- Cover with merangue and blowtorch until light brown.
Can also be done under grill of a very hot oven.
Serve well chilled.
15 x 5 cm heart shape is used for this recipe.
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