by Anjum Anand This is beautiful, delicious and really easy to make, it can be made in morning and left to chill in the fridge
Serves 4
Ingredients
40g shop bought meringue nests, crushed into medium sized pieces
2 ripe, sweet mangoes, cheeks cut off and peeled
Pinch of saffron
4 + 2 tsp sugar
200ml double cream
200g blueberries, washed
2–3 tsp lemon juice (depends on tartness of berries)
80ml water
Method
1. Warm 2 tbsp of the double cream with the saffron and leave to infuse for a 10–15 minutes.
2. Meanwhile, cook the blueberries with the 2 tsp of sugar, lemon juice and water until they have released their juices and are soft, around 2–3 minutes. Taste and adjust lemon juice. Leave to cool.
3. Purée the mango flesh until smooth.
4. Add the saffron cream and 4 tsp sugar into the double cream and whip to just past soft peaks stage; you want it to be firm but not over-whipped. Fold in the mango purée and meringues.
5. Layer the mango cream and the blueberry compote into each glass. I start with the cream and then the compote and repeat (I use around 3 tbsp of the mango cream, followed by 2 tbsp of the blueberries but you can do more or less or more layers even).
6. Place in the fridge and allow to chill. Serve with a mint leaf on top.
by Anjum Anand
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