Frozen Blueberries with Salted White Chocolate Cream

I make this all the time. It’s so quick and easy, and the blueberries make you feel as though you are at least being slightly healthy, even if they are bathed in gloriously sweet cream!

2 or 3 punnets blueberries, washed, gently dried and frozen in zip loc bags

500ml double cream

2 bags Dairy Milk Buttons

Sea Salt

Mint Leaves

Heat the cream over a low heat until just before boiling point. Take off the heat and add the white chocolate a little at a time until you get the consistency right, it should be thick but still pourable. You might need to pop it back over the heat to melt a bit. Add a pinch or two of salt and taste, don’t go nuts with the salt – it should just be enough to counter the sweetness of the white chocolate. Pour the white chocolate cream into a jug and serve while it’s still piping hot.

Take the blueberries out of the freezer 5-10 minutes before serving. Pile the blueberries into a fancy-looking glass and scatter with some mint leaves. Allow everyone to pour over their own hot cream