Lemon and blueberries parfait
10
10
4
No
Ingredients
- 125 ml (1/2 cup) of lemon juice
- 310 ml (1 1/4 cup) of sugar
- 3 eggs
- 60 ml (1/4 cup) of diced butter
- 250 ml (1 cup) of whip cream
- 500 ml (2 cups) of blueberries
- 15 ml (1 tablespoon) of cornstarch diluted with 30 ml (2 tablespoons) of water
- 30 ml (2 tablespoons) of lemon zest
Preparation
Side-by-side mode
- In a casserole, whisk lemon juice, 250 ml (1 cup) of sugar and eggs. Cook without boiling while whisking at low heat for 3 to 4 minutes, until the mixture thicker and can coat a spoon.
- Add and melt butter. Set in sieve, cover with plastic wrap and cool down. In another bowl, whip the cream, add lemon mixture then set aside in refrigerator.
- In a small casserole, simmer blueberries at low heat, sugars left and cornstarch (diluted for 2 minutes), until it thickers. Pour all in a bowl and set in refrigerator.
- Into glasses, divide half lemon cream. Slowly pour blueberries garnishing and cover with remainings of lemon cream. Garnish with long lemon zest.
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65
Budget
