1. Grease the base and sides of a 23 cm | 9" x 32 cm | 13" rimmed baking tray with the sunflower oil. Dust with 2-3 tbsp of the icing sugar mixture.
2. Purée the blueberries in a food processor until smooth. Pass through a fine sieve into a bowl.
3. Pour half of the cold water into a large mixing bowl and sprinkle over the powdered gelatin, leaving it to soften and dissolve.
4. Combine the remaining cold water with the granulated sugar, corn syrup, and pinch of salt in a heavy-based saucepan.
5. Cook over a medium heat, stirring to help dissolve the sugar. Once dissolved, increase the heat and bring the mixture to 114-116°C | 238-241F on a sugar thermometer.
6. Remove from the heat once it reaches that temperature and pour it over the cold water and gelatin mixture, stirring well to help dissolve the gelatin.
7. Beat the mixture using an electric whisk until the mixture has tripled in volume and is white and thick in appearance, 8-10 minutes usually.
8. Beat the egg white in a separate bowl until it just holds stiff peaks. Fold the egg white, lemon essence, and 75 g of the blueberry purée into the sugar mixture until evenly incorporated.
9. Spoon and scrape the mixture into the prepared tray, spreading it out evenly with a damp palette knife. Dust the top with more icing sugar mixture and chill for 3-4 hours until set and firm.
10. Once set, turn out onto a work surface dusted with more icing sugar mixture and cut into cubes before serving.
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- 1 tbsp sunflower oil, for greasing
- 185 g | 1 1/2 cups icing sugar, mixed with 3 tbsp cornflour
- 200 g | 1 1/3 cups blueberries
- 125 ml cold water
- 1 tbsp powdered gelatin, plus 1 tsp extra
- 250 g | 1 cup granulated sugar
- 60 g | 1/4 cup corn syrup
- 1 pinch salt
- 1 large egg white
- 1 1/2 tsp lemon essence, or flavouring