Prepare and bake flan pastry. Cool.

Cream filling:

250g sour cream
½ cup icing sugar
1 teaspoon vanilla
3 tablespoons orange juice
2 teaspoons gelatine
2 tablespoons cold water

Beat sour cream, icing sugar and vanilla. Sprinkle gelatine over cold water, leave for a few minutes then add orange juice. Stand cup in hot water stirring to dissolve gelatine. Cool slightly, then beat gelatine mixture into sour cream mixture. Pour filling into cooled flan pastry and chill unto set. Top with fresh blueberries and glaze.


1 cup blueberries
¼ cup water
¾ tablespoon gelatine
2 tablespoons sugar

Bring blueberries sugar and water to boil, then simmer for five minutes. Sieve. Measure ½ cup strained liquid and sprinkle gelatine over this, whisking briskly with a fork. Heat gently to make sure gelatine is dissolved. Cool. Carefully spoon a thin layer of glaze over cream filling and chill. Add even sized berries carefully over top. Spoon remaining glaze over berries. Serve with cream.