Blueberry and Mandarin Puffs

cook 30 mins
  • butter, for greasing
  • 6 trifle sponge fingers, halved
  • 200 g (7 oz) canned mandarin segments in juice, drained
  • 2 teaspoons grated orange rind
  • 125 g (4 oz) blueberries
  • 3 tablespoons soft dark brown sugar
  • 2 tablespoons chopped toasted hazelnuts
  • 125 g (4 oz) chilled puff pastry
  • flour, for dusting
  • beaten egg, to glaze
  • 25 g (1 oz) vanilla sugar
  • mascarpone cheese, to serve
  • 150 g (5 oz) blueberries
  • 50 g (2 oz) vanilla sugar
  • 1 teaspoon finely grated orange rind
  • 1 teaspoon vanilla extract
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • Lightly grease 4 x 200 ml (7 fl oz) ramekins, then divide the sponge fingers between them. Mix together the mandarins, orange rind, blueberries, brown sugar and hazelnuts in a bowl, then spoon over the sponge fingers.
  • Roll out the pastry on a floured surface and cut out 4 x 10 cm (4 inch) rounds. Lay over the ramekins and press the edges to seal. Cut a cross in each top, then brush with beaten egg and sprinkle with the vanilla sugar. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes, or until puffed and golden.
  • Meanwhile, make the blueberry sauce. Place all the ingredients in a small saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Simmer gently for 1–2 minutes until the fruit has collapsed, then leave to cool slightly.
  • Serve the blueberry and mandarin puffs spooned into 4 bowls with the puff pastry on top. Drizzle with the warm sauce and serve with dollops of mascarpone. Alternatively, serve directly from the ramekins.
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