With Lemon Custard & a Chocolate Drizzle
Unceremoniously delicious and so easy. The spicy bite of the hot serrano honey makes an interesting compliment to the sweetness of the blueberry mixture. An elegant and elevated fruit dessert for your next soirée!
Recipe Credit: Camine Pappas. To read more about how Camine created this recipe and read the entire blog post, click here to visit her website: IFeelLikeCooking.com.
Serves 6
INGREDIENTS
Blueberry mixture:
- 1 pint blueberries, washed and stems removed
- 3 tablespoons Olive This! Serrano Honey Vinegar
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
Puff Pastry:
- Two thirds of 1 whole sheet of puff pastry (I used Pepperidge Farm brand)
Lemon Custard:
- 7 ounces Greek yogurt
- 3 tablespoons lemon curd
- 2 tablespoons granulated sugar
DIRECTIONS
Combine blueberries, honey, brandy, sugar, and vanilla in a small saucepan. Bring to boil, then reduce heat so it’s still bubbling but not too violently. Let cook, stirring often, for about 8-9 minutes. Remove from heat, place in a heat-safe glass dish and set aside. Let cool before serving. It will thicken slightly.
In another bowl, combine the yogurt, lemon curd, and sugar. Mix well with a whisk, and cover and refrigerate for at least an hour for all the sugar granules to completely dissolve.
Using a rolling pin, roll out the thawed pastry square to about 11” by 11”. Then cut into 6 squares. Roll out each square to about twice the size or about 5” by 5”. Make sure the pastry is nice and thin.
Place each of the squares inside the opening of a regular sized muffin tin that has been slightly buttered inside. Tuck the dough in carefully and flute the edges a bit so it looks like a flower. Place in freezer for about 4 minutes to completely chill the dough right before you pop it in the hot oven. It will help them puff better! Bake in a pre-heated 400° F oven for about 15 minutes or until very brown.
Remove them from oven and immediate create a more pronounced indent in the center by using the butt of the handle of an ice cream scoop. (It was just the right size!) Don’t push too hard, just create a well for placing the lemon custard and the blueberry mixture as the puff may have obliterated any indentation! Let cool for about 3 minutes. Then remove and place on a wire rack. Set aside until ready to assemble.
To plate, put about 3 tablespoons custard down first smearing it out. Place the puff pastry cup on the smear to secure it. Put another 2-3 tablespoons of custard in the cup. Then ladle the blueberry mixture on top and cascading down. Divide evenly among the 6 cups. Garnish as you wish.
©Photo and Recipes by Copyright, Camine Pappas, 2013 – 2022
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