Blueberries have long been thought to possess antibacterial properties. In Sweden, blueberry soup in often used as a traditional cold remedy.
Arrange the meringue nest son 4 serving plates. Mix together the crème fraiche and blue berries in a bowl, spoon equal quantities of the mixture into each meringue nest.
For the sauce, break the chocolate into squares and put in a heavy-based saucepan. Add the butter, golden syrup, milk and 3tbsp cold water. Stir the mixture constantly over a low heat for 4-5 minutes, or until the chocolate melts and the sauce is smooth and well blended.
Allow the chocolate sauce to cool slightly then drizzle it over the top of each meringue nest. Decorate with the flaked almonds, and serve at once.
If you can't find ready-toasted almonds, dry-fry ordinary flaked almonds in a non-stick pan or wok until golden. Alternatively, spread them on a baking tray and toast under the grill, turning occasionally.
For the best result prepare this dessert just before serving. If you assemble the nests too far in advance, the creamy blueberry filling will soak into the meringue and make it soft.
This wonderfully light dessert makes a great finish to a summer meal. Serve after a main course of barbecued meat and vegetables.
