Lemon and blueberries parfait

Name: Lemon and blueberries parfait
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Desserts
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

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Author: Les Cultures de chez nous

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Preparation 10

Baking 10

Portions 4

Freezing No

Ingredients Preparation

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.