Blueberry Cream
I love entering contests. It’s not that I always expect to win but I love creating a recipe that has the potential to win. As you know from my recent Food Wine Conference #FWCon post, there are several fabulous contests this year and Blueberry Cream is perfectly suited for one of them.
The 2016 Florida Dairy Farmers have the #makeitwithmilk contest that requires at least 1 cup of real milk and 1 cup of another dairy product. EASY PEASY for Desserts Required because I always use real milk and I love all dairy products!
The first thing I did was puree and strain one 6 ounce container of fresh blueberries through a fine mesh strainer. The ingredients are then cooked on the stove similarly to how one cooks pudding. Once the desired consistency is reached, the Blueberry Cream is transferred to a bowl and covered with wax paper. After it is very cold, an additional 6 ounces of blueberries are gently folded into the dessert. All that is left to do is transfer to a serving bowl and top with more blueberries. See what I mean about how much I love using milk and dairy?
The consistency is between a pudding and a sauce and there are several ways to enjoy Blueberry Cream. I served mine in bowls and all of my guests raved about it. Other options are spooning Blueberry Cream over fresh fruit parfait, Lemon Blueberry Pound Cake, Orange Coconut Bundt Cake or Angel Food Cake.
If you haven’t bought your ticket to Food Wine Conference, what are you waiting for? Time is running out to attend this fantastic event that takes place May 13-15 in Orlando, Florida. Use discount code DessertsRequired and save $50.
I hope to see you there!!
| Blueberry Cream | Print |
- 3 - 6 ounce containers fresh blueberries, divided
- 1 cup (7.65 ounces) sugar
- ¼ cup (1.05 ounces) cornstarch
- ¼ teaspoon (.05 ounces) salt
- 2 cups (16 ounces) whole milk
- 2 cups (16 ounces) heavy whipping cream
- Puree 1 - 6 ounce container blueberries. Strain through a fine mesh strainer and set aside.
- Whisk together the sugar and cornstarch in a medium saucepan.
- Gradually whisk in the milk and cream followed by the strained blueberries.
- Cook over medium high heat, stirring constantly, until the mixture is thickened and bubbly.
- Immediately transfer the mixture to a medium bowl. Press a piece of wax paper over the top and refrigerate until it is very cold.
- Once the blueberry cream is cold, remove the wax paper and fold in 6 ounces of blueberries.
- Transfer the cream to a serving bowl and top with additional blueberries. Serve cold.
