Blueberry Gel

• 250 g (9 oz/1⅔ cups) blueberries
• 60

Place the blueberries and sugar in a heatproof bowl and cover with plastic wrap. Place over a saucepan of simmering water and cook for 40 minutes or until very soft.

Soak the gelatine in water for 5 minutes or until softened. Strain the blueberries through a fine sieve, discarding the solids. Place the liquid in a saucepan over medium heat, squeeze out the excess water from the gelatine