Blueberry Buttermilk Fool

Photo by Tempest R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups blueberries

  • 1

    teaspoon minced mint

  • 1/4

    cup sugar

  • Pinch of kosher salt

  • 1/2

    teaspoon lemon zest

  • 1 1/2

    teaspoons freshly squeezed lemon juice

  • 1/2

    cup heavy cream

  • 1

    cup buttermilk

  • 1

    teaspoon freshly squeezed lemon juice

  • 1

    teaspoon lemon zest

  • 1

    teaspoon orange zest

  • 1/4

    cup plus 2 tablespoons sugar

  • 1 1/2

    teaspoons plain, powdered gelatin

  • 3

    tablespoons warm water

  • Honey, for garnish

  • 4

    sprigs mint

Directions

Make sauce: In a saucepan set over medium heat, combine 1½ cups blueberries, mint, sugar and salt, and cook until bubbling. Reduce heat to medium-low and cook, stirring occasionally, until blueberries are soft, about 5 minutes. Stir in lemon zest and juice. Remove from heat, stir in remaining blueberries and let cool to room temperature. Make pudding: Use an electric mixer to whip cream until stiff peaks form. Set aside. In a large bowl, combine buttermilk, lemon juice, citrus zests and sugar. In a small bowl, combine gelatin and warm water, stirring until gelatin dissolves. Gradually pour gelatin mixture into buttermilk mixture, whisking to combine. Fold in whipped cream. Divide pudding among four small bowls. Refrigerate until set, 4 hours. To serve, top puddings with sauce, a drizzle of honey and mint sprig.

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