The day being so dismal and dreary, still recovering from three feet of snow, inspired me to make a summer dessert. The beautiful glasses, swirls of blue and yellow, made me think of blueberry and lemon.
So, on a cold, dismal winter's night, I went back to Bermuda for a little while and prepared this Lemon-Blueberry Parfait. The blueberry compote is sweet with fresh blueberries (off to the Farmer's Market I went) and the Lemon Curd Cream is tart and tangy.
Blueberry-Lemon Cream Parfaits
- 1 pint fresh blueberries
- 1/3 c. sugar
- 2 tsp. water
- 6 large eggs
- 1 cup granulated sugar
- Grated zest of 2 lemons
- 1-1/4 cup fresh lemon juice
- 6 Tb. unsalted butter, cut into pieces
- 2 cups heavy cream
- 1/4 cup confectioner's sugar
Not quite London
Blueberry Compote: In a medium saucepan, combine the blueberries, sugar and water and cook over moderate heat, stirring occasionally, until the sugar dissolves and the berries start to release their juices, about 3 minutes. Transfer to a bowl and refrigerate until cool.
Lemon Curd: In a heavy saucepan, whisk the eggs with the granulated sugar, lemon zest and juice. Cook over moderate heat, whisking constantly until warm, about 5 minutes. Whisk in the butter, then continue to cook until just thickened and hot, about 5 minutes. Immediately transfer to a bowl and place a piece of plastic wrap on the surface of the curd to prevent a skin from forming. Refrigerate until chilled.
In a large bowl, whip the heavy cream until it begins to thicken. Add the confectioner's sugar and whip until the cream forms stiff peaks. Fold the whipped cream into the lemon curd.
Divide the compote between 6 parfait or other tall glasses. Top with the lemon cream. Cover the parfaits and refrigerate until chilled, at least 1 hour.
This is a light and refreshing dessert.
Horseshoe beach....all to myself
Optional: This can also be layered with buttery pound cake or angel food cake cubes.
Active time: 45 mins.
Total time: 2 hrs. 45 mins.
~Adapted from Food & Wine