Bart's Recipes
Rinse the fresh blueberries under cold running water and drain them well in a sieve. Take the raw walnuts and chop them into rough pieces with a sturdy chef's knife on a cutting board.
Scoop the full-fat French curd into a large mixing bowl. Add the teaspoon of cinnamon and a pinch of Celtic sea salt. Stir everything together thoroughly with a spoon until the spices are evenly distributed throughout the curd.
Then add the drained blueberries and the roughly chopped walnuts to the curd mixture. Gently fold these ingredients into the seasoned curd so that the berries remain whole and everything is well combined.
Finally, divide the curd mixture evenly between two bowls. Serve immediately so that the walnuts retain their crispy texture and the curd can be eaten at a cool temperature.
