Ingredients

Steps

• Heat 50g caster sugar in a saucepan until it melts and turns a deep amber colour.
• Add 75g blueberries to the caramel and allow them to soften and burst.
• Mix the white wine, whipped cream, yoghurt, lemon curd, lime zest, and juice in a bowl.
• Transfer the syllabub to a bowl and top with the caramelised blueberries, mint, and lime wedges.