Creamy Blueberry Dessert
- For the cream
- 250 cream cheese
- 1 tablespoon lemon juice
- 250 grams Yogurt (0.1% fat)
- 4 tablespoons sugar
- 250 grams Blueberries
- 1 centiliter Cointreau
- Vanilla sauce (see recipe)
For the cream: rinse blueberries, pat dry and purée along with 200 grams (approximately 7 ounces) of lemon juice, sugar and Cointreau. Mix cream cheese with yogurt until smooth and mix with the fruit purée.
Fill a pastry bag with the cream and a big star tip and pipe onto a plate. Garnish with remaining blueberries, mint and powdered sugar.
For the vanilla sauce: mix milk and cream in a saucepan. Split vanilla pod and scrape seeds into pan. Add pod and bring to a boil.
Beat egg yolks with sugar in a bowl until cream. Gradually stir the hot cream milk into the egg yolk cream. Pour everything back into the pot and beat on low heat constantly until custard thickens. Do not boil.
Spread the custard through a sieve and let cool. Sprinkle with sugar and serve with the blueberry cream.