The dessert is great for the person who doesn’t like cake—I know, I know, but these people do exist in my life, and I’m still friends with them—and it’s also a light, refreshing summertime treat that can be made with any seasonal berry. Try it with raspberry, blackberry, marionberry, etc. and let me know what you think by leaving a comment on the post.
Serves 6
INGREDIENTS
- 2 cups fresh blueberries (can also use frozen)
- 2 tablespoons lemon juice
- 1/4 teaspoon cinnamon
- 7 tablespoons sugar, divided
- 1/4 teaspoon salt
- 2 cups heavy whipping cream
DIRECTIONS
STEP 1
Place large, metal bowl and hand mixer beaters in freezer. Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in medium saucepan. Bring to boil over high heat. Reduce heat and simmer until blueberries burst, about 8 minutes.
STEP 2
Remove from heat and let slightly cool. Then transfer mixture to a food processor and puree.
Pour through a fine mesh sieve over a large bowl. Stir and press solids with a spoon to remove all liquids.
Refrigerate puree until cold, at least 1 hour. (Cover with plastic wrap and keep up to 1 day.)
STEP 3
Beat heavy cream and remaining 3 tablespoons sugar in cold metal bowl from freezer, until soft peaks form.
STEP 4
Drizzle puree over cream and fold over a couple of times using a large spatula—do not over mix. Transfer to large serving bowl or individual dishes and refrigerate until set, about 2 hours. Cover with plastic wrap, up to 1 day.
