Blueberries and French Cream Perfect for Valentine's Day
- Reviews 1
Ready In: 4 hrs 25 mins
Serves: 6
Ingredients
- 2 pints fresh blueberries
- 3⁄4 cup sugar
- 2 teaspoons grated lemon zest
- 3 inches cinnamon sticks or 1 whole star anise
- 1⁄4 cup dry red wine
- 1 teaspoon minced of fresh mint
For the French cream
- 1 teaspoon unflavored gelatin
- 1 cup heavy cream
- 1 cup sour cream
- 1 teaspoon vanilla extract
Garnish
- fresh mint sprig
Directions
- Place one pint blueberries, 1/4 cup sugar, 1 teaspoon lemon zest and red wine in a small saucepan over moderate heat. Simmer uncovered for 5 minutes or until mixture is syrupy.
- Off heat and cool and stir in remaining fresh blueberries and mint.
- Remove and discard cinnamon stick or star anise. Cover and refrigerate for up to 1 week.
- For the cream: Combine the gelatin, cream and remaining 1/2 cup sugar in a saucepan over moderate heat. With a rubber spatula or wooden spoon, stir until sugar is dissolved.
- In a separate bowl, place the sour cream, vanilla and lemon. Gradually add the hot cream mixture stirring just until the mixture is smooth.
- Rinse a 2-1/2 cup metal mold with cold water (or use individual ramekins). Shake out but do not dry.
- Pour the cream mixture into the wet mold. Refrigerate for 4 hours or longer until mixture is set and firm.
- To serve: Unfold the cream by placing mold in a warm water bath for a few seconds to loosen cream.
- Turn over onto a cutting board. Slice cream into serving pieces and with a spatula place on chilled plates.
- Spoon blueberries around and garnish with mint sprigs.
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