KEY POINTS:
Serves 4
Sorbet
1 cup caster sugar
1 1/2 cups water
3 cups blueberries, fresh or frozen
Juice of one lime
Jelly
2 cups yoghurt, plain or flavoured
1 Tbs icing sugar if using unsweetened yoghurt
Juice from 1 lime
1 Tbs gelatine dissolved in 1/4 cup of warm water
1. To make the sorbet, bring the sugar and water to a boil while stirring, then let simmer for 5 minutes, cool.
2. Process the berries in the bowl of a processor until smooth, then combine with the cooled syrup and lime juice. Freeze for 2 hours, then puree briefly in a food processor and return to the freezer until set.
3. To make the jelly, whisk the yoghurt, icing sugar, lime juice and gelatine together then pour into six small moulds or ramekins. Refrigerate overnight or for at least 5 hours.
4. To release, dip each mould briefly into hot water, run a knife around the edge and invert on to a serving plate. Serve with the sorbet.