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Add a photoServings: 10
Ingredients
- 10 x lemon, juice, zest
- 10 x egg yolk
- 7 x egg white
- 1/2 lt 35% cream
- 4 sht gelatin
- 4 Tbsp. lowfat sour cream
- 300 gm sugar Wild Ontario Blueberry Compote
- 1 kg wild blueberries
- 500 ml Riesling
- 100 ml maple syrup
Directions
- Whisk lemon juice, lemon zest, egg yolk and 150 grams of sugar over a bain-marie to light and foamy.
- Soak gelatin sheets in water till soft. Squeeze off excess water.
- Add in gelatin to egg yolk mix and whisk in.
- Add in lowfat sour cream and cold.
- Whisk egg whites with 150 grams sugar until stiff but not dry.
- Whip the cream.
- Gently fold whipped egg whites and whipped cream into room temperature egg yolks.
- Chill for 3 hrs before serving.
- Wild Ontario Blueberry Compote:Cook half of the blueberries with the Riesling and the Maple syrup till volume is 200 mL.
- Puree and strain the mix. Let cold.
- Add in the remaining blueberries to the cooled puree and chill.
- Adjust sweetness of compote to taste with more Maple syrup.
- To Serve:Serve blueberry compote with a large quenelle of lemon foam.
- Garnish with Chantilly cream.
- This was the first dessert recipe I created when I came to Canada. It is a combination of the old world lemon foam recipe from Germany and the new world Ontario wild blueberry compote.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 10 servings | |
| Calories 146 | |
| Calories from Fat 12 | 8% |
| Total Fat 1.33g | 2% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 9mg | 0% |
| Potassium 146mg | 4% |
| Total Carbs 27.88g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 9.04g | 6% |
| Protein 0.49g | 1% |
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