Since right now I don´t have my university lectures, I can make parfait cups. I really like them, but I don´t do them during my university time because they are difficult to transport and they take a lot of space in my bag. Parfaits are usually light and also easier to make than a traditional cake. A new year is here and it is about time to use summer fruit stocks so they don´t take so much space in my freezer. I reached a point where my freezer contains more fruit than meat so I slowly have to use these fruits. Now, I decided for blueberries and for Lemon Blueberry Parfaits. Everyone knows that lemon and blueberries just belong together. But what about lemon cream – lemon curd and cooked thickened blueberries that resemble to a topping? It is definitely yes for me. Just add whipped heavy cream and beautiful colorful parfaits are made. Recipe for lemon curd is from traditional French lemon tart. It really depends on the sourness of lemons, recipe is the same, but last time my tart was sweet and this time, parfaits were a bit sourer. Blueberry layer is also yummy, just the right amount of sweetness and the rich blueberry flavor. Finally, whipped cream which is a perfect match and it also softens bold lemon blueberry flavor.
- Lemon curd:
- 90 g melted butter
- Juice of 3 lemons
- Zest of 1 ½ lemon
- 3 eggs
- 130 g icing sugar
- 15 g cornstarch
- Blueberry layer:
- 250 g frozen blueberries
- 75 ml water
- 50 g crystal sugar
- Whipped cream layer:
- 250 ml heavy cream
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Lemon curd:
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Mix melted butter with lemon juice, lemon zest, eggs, icing sugar and cornstarch.
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Put the bowl on the top of another bowl filled with water, stir lemon curd in water bath on medium fire until it thickens. Stir constantly, lemon curd will firstly look runny, but it will thicken progressively, it will get a consistency similar to cooked custard.
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Set it aside and let it cool.
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Press cooled lemon curd through a sieve.
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Blueberry layer:
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Put blueberries, water and sugar in a small saucepan over medium heat.
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Bring it to boil while stirring constantly and let it simmer for 7 – 9 minutes on medium heat, until the mixture gets thick.
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Let it cool.
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Whipped cream layer:
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Whip heavy cream.
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Assembly:
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Put a layer of whipped cream at the bottom of a cup, then a layer of blueberries. Put lemon curd over blueberries and finally, again a layer of whipped cream.
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Serve them cooled.
Recipe for blueberry layer adapted from Baking a Moment
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