Lemon and Blueberry Parfaits

Lemon And Blueberry Parfaits

Ingredients

250 mL (1 cup) Whipping Cream

125 mL (½ cup) Lemon Juice

310 mL (1¼ cups) Sugar

3 Eggs

60 mL (¼ cup) cubed Butter

500 mL (2 cups) Blueberries

15 mL (1 tbsp) Cornstarch

30 mL (2 tbsp) Cold Water

30 mL (2 tbsp) Lemon Zest


Cooking Instruction

In a saucepan, whip lemon juice, 250 mL (1 cup) of sugar and eggs. Cook over low heat without boiling, while whipping, for 3 to 4 minutes, until thick and coats the back of a spoon. Stir in butter and melt. Strain through a sieve, cover with plastic wrap and cool. In another bowl, whip cream, stir in cooled lemon mixture; refrigerate. In a small saucepan over low heat, simmer blueberries and remaining sugar. Dissolve cornstarch in water and add mixture to blueberry mixture. Cook, stirring, for 2 minutes or until thickened. Pour into a bowl and refrigerate. In 4 glasses, evenly divide half of the lemon cream mixture, add a layer of blueberry mixture, and cover with remaining lemon cream. Garnish with long, thin strips of lemon zest.

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