It is spring time down under at the moment and we are celebrating the sunshine and picnic dresses and luscious, flowering herb gardens. Nothing says spring more than the plummeting price of berries, the best of which (I think) are blueberries. Cover them in a little bit of sugar and, oh my, they become the most irresistible little gems. They are quite easily the best things I have ever eaten.
1 Punnet Blueberries
1 Egg white
1 cup caster sugar
1. Bake something lovely. Try a fluffy vanilla cake or a dark chocolate tart. I went with a simple white chocolate cake with vanilla bean buttercream.
2. Whip the egg white until it has soft white peaks and pour in the whole punnet of blueberries.
4. Leave them to air dry for a couple of hours or, if you're in a hurry, put the board into the oven on a low temperature with the door left open. The sugar and egg whites will set and be hard to the touch. The result is a crunchy, sugar coating around each berry.
And you're done!