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Serves 4 as nibbles
150g plain flour
1 egg, separated
1/ 2 tsp bicarbonate of soda
200g rindless goats cheese
50ml double cream
touch of salt and pepper
1 shallot finely diced
250g Chilean blueberries
50g brown sugar
100ml white wine vinegar
Good grind of black pepper
Firstly make the chutney, add the shallots, blueberries, vinegar, and sugar to a medium saucepan and then bring to the boil. Turn down and simmer for 30 minutes until thick, then add the black pepper. Then stir, set aside and cool.
Then bring the goats cheese up to room temperature and beat well with the cream and seasoning.
Then to make the blinis, mix all the ingredients together in a medium bowl and heat up a frying pan to a medium heat. Spoon one dessert spoonful in at a time to make tiny bite sized pancakes.
Cook for 1 minute then flip over and cook on the other side. Take off the heat and cool.
When you are ready to eat, spoon a little of the goats cheese onto each pancake and then top with a little chutney.
Serve as nibbles with drinks.