Wild Blueberry Charlotte

1. 1

   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 puree until smooth. Set aside other half.

2. 2

   Sprinkle gelatin over 1/4 cup water in a small saucepan.

3. 3

   Heat over medium heat until dissolved and add to wild blueberry puree. Set aside and let cool, stirring occasionally, for about 15 minutes or until thickened.

4. 4

   Stir in creme fraiche.

5. 5

   In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.

6. 6

   Line a 2-cup deep dish with ladyfingers. Spoon wild blueberry mixture over ladyfingers and spread evenly.

7. 7

   Cover and refrigerate for about 4 hours or until set.

8. 8

   Turn out Charlotte onto serving plate and garnish with reserved wild blueberries and mint.

* Per serving · 4 servings · Values may vary.