Wild Blueberry Charlotte Recipes

Steps:

• In a small saucepan, bring the sugar and water to a boil. Boil for 5 minutes and pour over wild blueberries. Place half of he blueberry mixture into blender and purée until smooth. Set aside other half.
• Sprinkle gelatin over 1/4 cup water in a small saucepan.
• Heat over medium heat until dissolved and add to wild blueberry purée. Set aside and let cool, stirring occasionally, for about 15 minutes or until thickened.
• Stir in creme fraiche.
• In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.
• Line a 2-cup deep dish with ladyfingers. Spoon wild blueberry mixture over ladyfingers and spread evenly.
• Cover and refrigerate for about 4 hours or until set.
• Turn out Charlotte onto serving plate and garnish with reserved wild blueberries and mint.

Steps:

• Slice jelly roll into 1/2 inch slices.
• In a large glass bowl or mould, carefully arrange slices flat against bottom and sides of the bowl, leaving no spaces and extending one row slightly above the rim of the bowl.
• Set aside.
• In a seperate glass bowl, sprinkle gelatin over cold water and let soften for five minutes.
• Add lemonade and mix well.
• Add half the sugar to the gelatin mixture and stir until completely dissolved.
• Meanwhile beat whipping cream with remaining sugar until stiff.
• Incorporate blueberries into gelatin mixture and fold entirely into whipped cream.
• Spoon into jellyroll lined dish.
• Refrigerate over night.
• Loosen from bowl and invert on serving plate.
• Slice and serve.
• A blueberry sauce can be served as an accompaniment.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
• Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
• Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Steps:

• Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
• Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.