- 340 g frozen blueberries
- 1 1⁄2 cups buttermilk
- 4 gelatine leaves, soaked in water
- 1⁄4 cup maple syrup
- 1 t lemon juice
- Salt, a pinch
- 1 cup cream
Place the blueberries in a saucepan over a medium heat and cook until just soft and the juices are released.
Heat 1⁄2 cup buttermilk in a saucepan over a medium heat. Remove from the heat and whisk in the gelatine until dissolved.
Add the remaining ingredients and place into a food processor. Blend until smooth and well combined. Spoon into a loaf tin and freeze.