This easy recipe uses frozen vanilla custard cream and a few simple ingredients to make a quick yet stunning single-serving dessert. Simply multiply the recipe to feed a larger crowd.
Defrost the pastry cream. Mix in 1/4 teaspoon of Butterfly Pea Powder for each 1/2 cup of pastry cream.
Spoon 3 tablespoons or so of the blue tinted pastry cream into the bottom of a serving dish.
Add the entire ¼ cup of defrosted blueberries and the juices. (I used smaller wild blueberries) and added no sugar.
Top with another 2-3 tablespoons of cream.
Sprinkle the top with a bit of powdered freeze-dried blueberries since I had that made, and added a couple of walnuts, chopped.