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Blueberry – Lemon Parfait


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Blueberry - Lemon Parfait


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Blueberry – Lemon Parfait


  • Ready Time : 0 min




  • 2 1/2 cups blueberries
  • 1/2 cup Sugar
  • 1/4 cup fresh lemon juice, about 2 lemons
  • 6 egg yolks
  • 3/4 cups sugar
  • 3 tablespoons sparkling wine
  • 3 tablespoons Lemon juice
  • 3 tablespoons lemon zest
  • 2 cups whipped heavy cream or non-dairy whipped topping
  • 1/2 cup crumbled almond or coconut macaroons, lightly toasted



1 Place first three ingredients in a medium saucepot and cook over medium heat until the blueberries burst.

2 Using a hand blender, puree the blueberries. Pour into a plastic container and refrigerate, uncovered until cool..


3 Using a hand whisk, combine the yolks and sugar in a bowl. Add in the sparkling wine, lemon juice and zest.

4 Place the bowl over a double boiler and whisk until tripled in volume. Do not let the bowl touch the lightly simmering water below.

5 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.


6 In tall parfait or wineglasses, alternate layers of Blueberry Syrup, Lemon Cream and crumbled macaroons until full. The final layers should be a drizzle of Blueberry Syrup and a sprinkle of crumbled macaroons.


About Alison and Jeff Nathan


Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com

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