Lemon Cream with Blueberries
This beautiful summertime dessert is light, refreshing and relatively low in sugar.
If you want to make this a vegan-friendly dessert, use agar-agar instead of traditional gelatin sheets.
- For the Lemon Cream:
- 4 sheets clear gelatin
- 1 lemon
- 3 ½ ozs Natural yogurt
- 3 Tbsps sugar
- 3 Tbsps Mascarpone
- 3 Tbsps Whipped cream
For the blueberry puree: Soften the red gelatin in cold water. Rinse the blueberries, drain well, and place 4 tablespoons aside for garnish. Puree the rest finely with the powdered sugar. Squeeze the gelatin well, melt in a small pot and mix with the blueberry puree. Divide the mixture between 4 dessert glasses and refrigerate.
For the lemon cream: Soften the clear gelatin in cold water. Rinse the lemon in hot water, cut in half and squeeze the juice. Stir in the yogurt, sugar and mascarpone. Whip the cream until stiff and fold into the yogurt mixture. Squeeze the gelatin well, melt in a small saucepan and mix with 2 tablespoons of the lemon cream. Add the gelatin mixture back into the remaining cream and stir until smooth. Spoon into a piping bag with fitted with a star tip. Pipe half of the cream on top of the blueberry puree, arrange the remaining berries on it and decorate the top with the remaining cream. Place in the refrigerator for at least 1 1/2 hours. Serve garnished with lemon balm and chocolate sprinkles.