Cross butter biscuit crumble with indulgent s’mores to make this dessert a next-level winner! And if you don’t have a blowtorch, no worries, just pop it under a hot grill until the marshmallows are golden brown and deliciously melted.
Ingredients
Method
Put 500g of the blueberries, sugar and 1/2 cup of water in a saucepan on medium heat, mix well, simmer for 5-6 minutes until berries begin to break down. Combine cornflour and lemon juice. Add to saucepan with remaining berries and vanilla, and simmer, stirring, for 3 minutes until thickened. Set aside.
Put butter in a small saucepan and cook on medium heat for 5 minutes or until golden. Add biscuits and cook, stirring, for 3 minutes until toasted.
Put marshmallows in a medium saucepan with 1/2 cup of water. Cook on medium heat, stirring, for 4-5 minutes until just softened.
Spoon blueberry mixture into a serving dish, scatter with biscuits, then dollop marshmallows on top. Scorch marshmallows with a blowtorch (or place under a hot grill until just golden). Serve with extra blueberries, mint leaves and double cream.
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