To prepare the bottom layer, mix the water in a saucepan with the cornstarch and NESTLÉ Sweetened Condensed Milk. Bring to boil and then divide the mixture equally into serving bowls to fill ¼ of each bowl. Refrigerate until set.
For the crumble, mix the cold butter with the lemon peel and NESTLÉ Sweetened Condensed Milk in a mixing bowl with paddle. Add the flour, baking soda, baking powder and salt to form coarse crumbs. Add the milk gradually while mixing constantly. Spread on a tray and freeze. Shred the frozen dough onto a non-stick pan, and bake for 10 minutes at 180 °C until golden in color.
For the blueberry filling, boil the water in a saucepan with the sugar and blueberries. Cook for 5 minutes, stirring constantly until the mixture resembles jam. Let cool. Top up a layer of blueberries filling over the bottom layer, and then add the crumble on top. Bake it at 200 °C for 12-15 minutes until little bubbles appear on top.
|Per Portion of 300g|
|Carbohydrates(g) of which Sugar||51|
|Fat (g) of which saturates (g)||12|
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