BLUEBERRY - LEMON PARFAIT

BLUEBERRY - LEMON PARFAIT image

Yield 4 servings

Number Of Ingredients 12

BLUEBERRY SYRUP:
2 ½ cups blueberries
½ cup sugar
¼ cup fresh lemon juice, about 2 - 3 lemons
LEMON ZABAGLIONE:
6 egg yolks
¾ cups sugar
tablespoons sparkling wine
3 tablespoons lemon juice
3 tablespoons lemon zest
2 cups whipped heavy cream or non-dairy whipped topping
½ cup crumbled almond or coconut macaroons, lightly toasted

Steps:

BLUEBERRY SYRUP: Place berries, sugar and lemon juice in a medium saucepot and cook over medium heat until blueberries burst. Using a hand blender, puree the blueberries. Pour into a plastic container and refrigerate, uncovered until cool. LEMON ZABAGLIONE: Using a hand whisk, combine the yolks and sugar in a bowl. Add in the sparkling wine, lemon juice and zest. Place the bowl over a double boiler and whisk until tripled in volume. Do not let the bowl touch the lightly simmering water below. Remove from the heat and cool the base of the bowl over an ice-bath, whisking occasionally. When cool, fold in whipped cream and set aside. ASSEMBLY: In tall parfait or wineglasses, alternate layers of Blueberry Syrup, Lemon Zabaglione and crumbled macaroons until full. The final layers should be a drizzle of Blueberry Syrup and a sprinkle of crumbled macaroons.