When you’ve got lemons, make….
Here’s a easy dessert for those hot days of summer…..
Lemon Blueberry Whip
- 1 – 8 oz bar of light cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1 cup of heavy whipping cream
- 1 tablespoon of granulated sugar
- the zest of one large lemon (or two small)
- 1 tablespoon fresh squeezed lemon juice
- 1/4 cup small chopped candied lemon (I used about 4 slices of a pack from Trader Joe’s)
- 1 cup fresh blueberries
- 1 tablespoon agave (or 1 teaspoon sugar)
- pinch of salt
- 1 tablespoon grape seed (or canola oil)
Preheat oven 400 degrees.
Yields 6 servings.
Reserve six fresh blueberries for garnish. Toss remaining blueberries with agave, salt and grape seed oil and place in a single layer on a small baking sheet with sides. Roast for 15 minutes. Blueberries will become dark, shrink some and create juices on the tray. Remove and cool completely to room temperature.
Place room temperature cream cheese and 1/2 cup sugar in a blender and blend until loosened and creamy (about a minute). Add lemon zest and juice and pulse a few times to combine. Stop, scrape the sides. Add the candied lemon peel. Pulse about 4 times.
In another bowl using a hand mixer whip one cup of whipping cream until reached to soft peaks, add one tablespoon sugar and whip to stiff peaks. Gently fold in about 1/4th of the lemon cream cheese until combined and continue by adding another 1/4th of the lemon cream cheese at a time until all folded together with the whipped cream.
Spoon the completely cooled roasted blueberries in equal portions into the bottom of each serving dish (small ramekins – I used pot a creme pots). Top with the lemon cream and smooth top with an offset spatula or backside of a spoon. Top with a fresh blueberry and lemon zest (optional edible flowers – in the photo are French lilac and chamomile). Refrigerate for 4 hours or overnight.