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 and add to the pan, stirring to dissolve. Remove from the heat and spread evenly over a
This can be made 1 day in advance and stored in the fridge in an airtight container.
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