Instructions: Utilises a variety of huckleberry called bimbrelle which grows wild in the forests of the Vosges. However, it is, if anything, better made with cultivated blueberries.

Put 750 g of blueberries into a saucepan and reduce to 1 cup or so of very thick puree. Strain the puree, then add 175 g sugar and the juice of a lemon. Stir well to dissolve.

Melt 7 g gelatine in a tablespoon or so of water in a double boiler over simmering water. Add the gelatine to the berry puree, then add 200 fresh, whole blueberries. Refrigerate, keeping a close eye on the mixture, and meanwhile whip 250 mL cream till barely mounding. As soon as the gelatin shows signs of setting, fold in the cream then turn the mixture into an oiled mould and refrigerate at least 4 hours.

Serve with more lightly whipped cream, sweetened and flavoured with 1 tablespoon of cognac.

Makes 6 servings.

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