November 5, 2015
2 cups of cream (heavy and full cream)
2 small can of sweetened condensed milk
200g cream cheese
2 tsp vanilla
2 cups of fresh blueberries
3 tbsp sugar
2 tbsp lemon juice/ if you prefer no lemon juice you can remove this, it merely adds a sour ting
Combine the blueberries, sugar and lemon juice (if required) and stir with a spatula on a medium heat, until soft and juices start releasing.
Once the berries seem to be releasing more red juices, let it simmer for a while till the mixture becomes a bit more thick.
Then put into a separate bowl, and cool down in the fridge
In a large bowl, beat the cream cheese until smooth, with a whisk attachment.
Add the condensed milk slowly and the vanilla.
Whisk the cream separately until it forms stiff peaks and then slowly fold into the condensed milk mixture.
I find that adding the cream to the cream cheese, allows the mixture to split (separate) very quickly.
Once all ingredients are combined, then get a loaf tin and pour some of the mixture at the bottom.
Add a layer of the now cooled down berry compote on top (does not need to be neat).
Then another layer of the cream mixture and decorate with the remaining berry compote.
Cover tightly with foil and allow to freeze for at least 6 hours.