• 360g frozen blueberries
• 100g fine sugar
• 1 lemon
• 2 gelatin sheets
• 500ml double cream

Crumble

• 75g hazelnuts
• 75g plain flour
• 30g brown sugar
• 40g butter
• 1 teaspoon thyme leaves

1. Place the blueberries, sugar and lemon juice in a saucepan and simmer for around 15-20 minutes. Then puree with a hand blender or in a food processor. Place around 150g of the puree in another bowl and place in the fridge.
2. Cover the gelatin with cold water in a bowl and leave for about 5 minutes to soften.
3. Next the rest of the puree mixture must be placed back on the heat to warm up, squeeze the water over the gelatin and add to it to dissolve.
4. Pour the mixture through a sieve into a bowl and leave to cool.
5. Whip 300ml of cream with the lemon peel into soft peaks, and fold through the puree adding the rest of the cream and combine and divide between 6 small glasses then into the fridge to set.
6. To create the curve turn the oven to 200c fan /180c /gas 6, place the flour, nuts, butter, and pinches of salt in a dish and grind to create a curved texture. Then add the sugar on thyme Place it all on a baking tray and bake for about 15-20 minutes until golden.
7. Serve by dividing the rest of the puree over each mousse then sprinkle with the curd and garnish with thyme leaves.

Gareth Richards Recipe for Prynhawn Da

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