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Blueberry Lemon Parfait
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
39
minutes
mins
Total Time
1
hour
hr
54
minutes
mins
Course
Dessert
Servings
4
Ingredients
1x
2x
3x
Blueberry Compote:
1/2
pint
of blueberries
1/8
cup
sugar
1
teaspoon
of water
Lemon Cream:
3
large eggs
1/2
cup
sugar
zest from 1 lemon
5/8
cup
of lemon juice
or 1/2 cup + 2 tablespoons
3
tablespoons
of unsalted butter
1
cup
of heavy cream
1/8
cup
of powdered sugar
Instructions
In a small pan, over medium heat, combine the blueberries, water and sugar. Cook for about 3 minutes and stir occasionally until well mixed.
Remove from heat, pour blueberry mixture into a bowl and put bowl in the fridge.
Lemon Cream:
Place a fine mesh strainer over a medium heatproof bowl and set to the side.
Whisk the eggs, lemon juice, lemon zest and sugar in a medium saucepan. Cook over low heat and whisk constantly for about 3 minutes.
Add in the butter, 1 tablespoon at a time, continue to whisk and cook for an additional three minutes.
Take pan off the heat and immediately strain the lemon mixture into the bowl. Cover with plastic wrap and place in the fridge.
In a large bowl, whip the heavy cream until it starts to thicken. Slowly add the powdered sugar and continue to whip until peaks are formed.
Gently fold the whipped cream into the lemon mixture.
Using 4 parfait glasses, layer ingredients starting with the blueberry compote and then with the lemon cream.
Cover glasses and refrigerate for at least 90 minutes.
Notes
You can layer ingredients half and half, in small layers, or even swirl them around.
Nutrition facts are provided as a courtesy.
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