Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.23 Kcal (2220 kJ) | ||
| Calories from fat | 226.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.17g | 39% | |
|---|---|---|---|
| Cholesterol | 112.99mg | 38% | |
| Sodium | 85.16mg | 4% | |
| Potassium | 143.37mg | 3% | |
| Total Carbs | 70.89g | 24% | |
| Sugars | 54.68g | 219% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 6.4g | 13% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 82.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 181.4 Kcal (759 kJ) | ||
| Calories from fat | 77.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 39% | |
|---|---|---|---|
| Cholesterol | 38.65mg | 38% | |
| Sodium | 29.13mg | 4% | |
| Potassium | 49.05mg | 3% | |
| Total Carbs | 24.25g | 24% | |
| Sugars | 18.71g | 219% | |
| Dietary Fiber | 1.1g | 13% | |
| Protein | 2.19g | 13% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.5mg | 7% | |
| Calcium | 28.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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