Blueberry Cloud
The covering for the plump blue-black berries has just the right combination of lightness and creaminess that YOU neither feel as if you are eating mouthfuls of nothing, nor as if you are eating something so rich you might regret it. Cultivated blueberries are imported from North America both fresh and frozen; they freeze well, so if you are unable to find fresh berries, look in the freezer cabinet. Blueberries are also cultivated in Britain on a small scale.
INGREDIENTS:
350-450 G/12 OZ-1 LB
BLUEBERRIES
225 M1i8 FL OZ SOURED CREAM
70 G/21j2 OZ CASTER SUGAR
175 GIG OZ CREAM CHEESE
2 EGGS, SIZE 2, SEPARATED FEW DROPS ALMOND ESSENCE
1 EGG WHITE
2 TBSP FLAKED ALMONDS
2 TBSP ICING SUGAR
DIRECTIONS:
Set the oven to 190°C/375°F/Gas 5. Butter a 1.2 litre/2 pint ovenproof dish and put the blueberries in the bottom.
Stir the soured cream and half the sugar into the cream cheese, then beat until light and fluffy. Beat in the egg yolks and a few drops of almond essence to make a thick, light mixture.
In a clean howl, whisk the egg whites until soft peaks form, then gradually whisk in the remaining sugar, whisking well after each addition, until the mixture is stiff and shiny. Using a large metal spoon, gently fold into the cream cheese mixture, then pour over the blackberries.
Bake for about 35-40 minutes until risen and lightly set in the centre. Preheat the grill on the highest setting.
Sprinkle flaked almonds and icing sugar over the top of the pudding and place under the hot. grill until golden. Leave to cool and serve at. room temperature.
