Blueberry jelly with a fresh mint cream

Makes 9 to 10. I prised this recipe from my brother Rory.

1lb (450g) Irish blueberries Syrup

8 ozs (225g/1 cup) sugar

8 fl ozs (225ml) water

4 sprigs fresh mint

1 dessertsp Myrtilles liqueur, optional

1 tbsp lemon juice

3 rounded tsp gelatine

3 tbsp water

Fresh mint cream

15 mint leaves approx

1 tbsp lemon juice

6 fl ozs (150ml) light cream

9-10 ramekins, approx 22in (6.5cm) diameter

Put the cold water into a saucepan with the mint sprigs. Bring slowly to the boil. Simmer for a few minutes, allow to cool, add Myrtilles and fresh lemon juice.

Brush the moulds lightly with a non-scented oil or line with cling film. Sponge the gelatine in 3 tablespoons of water, then place the bowl in a pan of simmering water until the gelatine is completely dissolved. Remove the mint leaves from the syrup, then pour the syrup onto the gelatine and add the slightly crushed blueberries. Fill into the prepared moulds. Put into the fridge and leave to set for 3-4 hours.