Stewed blueberries with crème chiboust

Stewed blueberries with crème chiboust

100 Best Cakes and Desserts
Mark Roper

Stewed blueberries have a lovely intense flavour. The crème chiboust is a light custard set with a little gelatine.


Quantity Ingredient
30g caster sugar
2 lemons, juiced
1/2 star anise
600g blueberries

Crème chiboust

Quantity Ingredient
1 gelatine leaf
250ml milk
2 large eggs, separated
70g caster sugar
20g plain flour
1 tablespoon finely grated lemon zest


  1. Combine the sugar with the lemon juice and star anise in a saucepan and bring to a simmer. Stir in the blueberries and cook, stirring gently, for 2 minutes. Transfer the blueberries to a bowl to cool. Discard the star anise.
  2. To make the crème chiboust, place the gelatine leaf in a large bowl, cover with cold water and set aside for about 15 minutes. Meanwhile, heat the milk in a small saucepan.
  3. Combine the egg yolks with 20 g of the sugar in a bowl. Stir in the flour and lemon zest. Whisk in the hot milk, then pour the mixture into a saucepan and stir over low heat until the mixture thickens. Transfer to a bowl. Squeeze out any water from the gelatine leaf and whisk the gelatine into the custard. Set aside until cold.
  4. Using electric beaters, beat the egg whites with 25 g of the sugar until very firm and shiny. Beat in the remaining sugar, then gently fold the mixture into the cold custard. Spoon the crème chiboust into a piping bag.
  5. Spoon some of the cold blueberries and juice into six whisky glasses or other small glasses. Pipe a 3 cm layer of crème chiboust over the berries, then add a little more berries and juice. Cover with plastic wrap and refrigerate for 2–3 hours before serving.
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