Lemon Cream with Blueberries
Lemon cream with blueberries is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 sheets red gelatin
- 300 g fresh blueberries
- 2 tbsp powdered sugar
- 4 sheets white gelatin
- 1 untreated lemon
- 100 g natural yogurt
- 3 tbsp sugar
- 50 g Mascarpone
- 50 ml whipping cream (at least 30% fat)
- Lemon balm (for garnish)
- 4 chocolate shavings (for garnish)
Instructions
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1.
Soak the gelatin in cold water. Rinse, wash and drain the blueberries, set aside 4 tbsp, and finely puree the rest with powdered sugar. Squeeze out excess liquid from the gelatin, melt it in a small pot and stir into the blueberry puree. Divide the mixture among four dessert glasses and refrigerate.
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2.
Soak gelatin for the lemon cream in cold water. Rinse the lemon under hot water, halve it and squeeze the juice. Mix the yogurt, sugar and mascarpone together. Whip the cream until stiff peaks form and fold into the yogurt mixture. Squeeze out excess liquid from the gelatin, melt it in a small pot and stir with 2 tbsp of the lemon cream.
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3.
Return the remaining cream to the bowl, whisk smooth and fill a piping bag fitted with a star tip. Pipe half of the cream over the blueberry puree, arrange the remaining berries on top and pipe the rest decoratively. Refrigerate for at least 1½ hours again. Serve garnished with lemon balm and chocolate shavings.
