in Dessert Recipes

Blueberry porridge with vanilla foam

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Ingredients for 4 servings:

  • 1 lemon(s), untreated
  • ½ liter red currant juice
  • 250 g blueberries, frozen
  • 90 g sugar
  • 4 tbsp cornstarch
  • ½ vanilla pod(s)
  • 50 g mascarpone
  • 150 g whipped cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Wash the lemon thoroughly, dry it, and peel off the rind in a thin spiral. Squeeze the lemon. Bring the currant juice, frozen blueberries, 75g sugar, lemon juice, and zest to a boil. Blend the cornstarch and a little cold water until smooth. Stir into the juice and bring back to a boil, then let cool. Remove the lemon zest. Split the vanilla pod lengthwise and scrape out the seeds. Whisk the mascarpone, cream, vanilla seeds, and remaining sugar until semi-stiff. Serve with the fruit compote in glass bowls and garnish with mint leaves, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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