It’s just blueberries, nuts, yogurt and honey. But with a little presentation, I could charge you a fortune for this!
This is a pretty basic dish, but if it were so basic, I wouldn’t have needed a cookbook to realize that all this stuff goes together. Curse you, Gordon Ramsay.
4 tbsp slivered almonds
3/4 cup plain yogurt
2 tbsp honey
9 oz. blueberries
fresh mint, chopped (this was my big contribution to the recipe)
Begin by browning your almond slivers in a hot pan on medium-high heat. The book recommends you go this extra mile instead of buying browned almond slivers, which to be fair I didn’t even realize they sell.
While the almonds are browning, begin to mix the yogurt with the honey, then fold in your blueberries.
Remove the almonds when browned and scatter them on top of the blueberry/yogurt mixture before serving.
To plate, I filled a ramekin with the blueberry mixture and placed it over a small plate, then drizzled honey around it. I also garnished with chopped mint.