Blueberries Romanov with Clementine Dust

A layer of luscious flavours make up this elegant blueberry based dessert from Martin Blunos
By Martin Blunos
Blueberries Romanov with Clementine Dust
  • Rating:
  • Serves: 4
  • Cook Time: 6 minutes
  • Prep Time: 20 minutes plus drying overnight
  • Effort: medium


For the blueberry meringue

  • 500 g blueberries
  • 2 clementines, zests
  • 30 ml orange liqueur
  • 250 ml double cream
  • 1 tbsp icing sugar
  • 150 ml soured cream
  • 3 small meringues, about 15-20g in total discs and each around 7.5cm in diameter
  • 1 tsp cocoa powder, for dusting

For the blueberry sorbet

  • 500 g blueberries
  • 1 tbsp caster sugar
  • 2 tbsp lemon juice


1. Set the oven to 50°C or lowest setting possible). Place half of the blueberries on a tray and cook for six hours or overnight. Dry the clementine zest on a separate tray in the oven.

2. Pour the liqueur over the blueberries and leave to macerate for an hour.

3. Whip the double cream with the icing sugar then fold in the soured cream.

4. Gently fold in the oven dried blueberries and the remaining fresh blueberries. Spread a little of this mix onto a disc of meringue, top with another disc, and then repeat to make another layer.

5. Blitz the dried clementines zest to a fine powder in a food processor.

6. For the sorbet, liquidise the blueberries with enough sugar to taste and lemon juice if needed. Pass through a sieve and freeze. Dust the meringue with the clementines dust and serve with the sorbet.

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