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Categories:
blueberries sugar lemon juice ground cinnamon nutmeg ground ginger whipping cream vanilla ginger mint
Viewed: 24 - Published at: 3 years agoIngredients
- 1 pint fresh blueberries
- 14 cup sugar, plus 1 tbsp. (or sugar substitute)
- 1 teaspoon fresh lemon juice
- 14 teaspoon ground cinnamon
- 14 teaspoon freshly grated nutmeg
- 14 teaspoon ground ginger
- 1 cup whipping cream
- 14 teaspoon vanilla
- 2 tablespoons crystallized ginger, finely chopped
- 4 sprigs mint, for garnish
Method
- In a large saucepan, combine the blueberries, 1/4 cup sugar (or sugar substitute), and lemon juice.
- Cook, stirring all the while, over low heat until the sugar dissolves and the berries start to give off liquid- about 2 minutes Increase heat to medium-high and simmer until the berries have broken down- about 4 minutes.
- Stir in cinnamon, nutmeg and ground ginger.
- Strain the berry mixture through a fine mesh sieve, pushing hard on the solids to extract as much liquid as possible.
- Discard the solids- (You will have 1 to 1-1/2 cups liquid, depending on the juiciness of the berries).
- Refrigerate until well chilled, at least 1 hours.
- Chill 4 parfait, or tall wine glasses (use champagne flutes, if you have them, as an impressive touch for a formal dinner).
- In a large bowl, whip the cream with the remaining tbsp sugar (or sugar substitute) and the vanilla, until stiff.
- Stir 1/4 of the blueberry mixture into the cream to lighten and gently fold in the rest of the mixture.
- Spoon into the chilled glasses, cover, and refrigerate at least 2 hours, and up to 8 hours.
- Just before serving, garnish with a pinch of chopped ginger and a sprig of mint.
