- 4 ServingsServings
- 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.