Ingredients

• 2 Lemons
• 50g Blueberries
• 75g Water
• 1 tablespoon Caster Sugar
• 300g Whipping Cream
• 25g Cornflour
• 250ml Lemon Juice
• 150g Caster Sugar
• 3 Egg Yolks
• 25g Unsalted Butter
• 500g Greek Yogurt
• 2 tablespoons Maple Syrup
• Blueberries as needed

Tools

• Whisk
• Cooking Chef XL
• Cooking chef xl bowl
• Small bowl
• Piping bag
• Small bowl
• Jar
• Bowl - large
• Tumbler glass

Method

1. Attach the Creaming Beater
2. Add blueberries, water and caster sugar to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Cook with splashguard fitted until softened - 4 min, 98°C, Speed 5
5. Transfer mixture to small bowl and let cool
6. Clean Cooking Chef bowl
7. Attach the Whisk
8. Add whipping cream to the Cooking Chef XL Bowl
9. Transfer content of small bowl to Cooking Chef XL Bowl
10. Mix with splashguard fitted until thickened - 4 min, Speed 4
11. Transfer mixture to piping bag
12. Refrigerate in fridge until needed
13. Add cornflour and water to a clean small bowl
14. Mix until combined
15. Clean Cooking Chef bowl
16. Attach the K-Beater
17. Add lemon juice, lemon, caster sugar, egg yolk and unsalted butter to the Cooking Chef XL Bowl
18. Transfer cornflour mixture to Cooking Chef XL Bowl
19. Cook with splashguard fitted - 5 min, 60°C, Stir 1
20. Cook with splashguard fitted - 10 min, 85°C, Stir 1
21. Cook with splashguard fitted until thickened - 10 min, 95°C, Stir 1
22. Transfer mixture to jar and let cool
23. Add greek yogurt and maple syrup to a clean bowl
24. Mix until combined
25. Spoon some of the yoghurt into glasses until just under half full
26. Spoon content of jar into tumbler glass
27. Spoon the rest of yogurt into tumbler glass
28. Retrieve the piping bag from the fridge
29. Pipe cream onto yogurt
30. Top with blueberries
31. Serve

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