This antique English dessert is loved for its ease of preparation, when you can include fresh garden berries and fruits. In modern you can find a great combination of delicate whipped cream and saturated berry sauce. Boil blueberries with sugar and zest lemon and mix it in whipped cream, but it is better not to mix completely, and leave in the form of a marble pattern to give a dessert texture. Put the full on the glasses and serve with melting печеньем. 
Time: 1 hour.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. blueberries
- 1/4 Art. plus 1 tbsp. l Sahara
- A pinch of salt
- 0.5 tsp grated lemon peel
- 1.5 tsp freshly squeezed lemon juice
- 1 and 1/3 Art. fat cream
- 0.5 tsp vanilla extract
- Shortbread or wafer cookies for serving
Recipes with similar ingredients: biscuit cookies, blueberries, lemon juice, vanilla extract, cream
Recipe preparation:
- Cook blueberry sauce: in a saucepan over medium heat bring to a boil 1.5 tbsp. blueberries, 1/4 tbsp. sugar and salt. Turn down heat and simmer for 5 minutes, stirring occasionally until blueberries will become soft. Stir in the zest and lemon juice. Remove the pan from slabs. Stir in the remaining berries and cool the sauce to room temperature. temperature.
- Whip fat cream with a mixer or manually until soft peaks. Add vanilla and the remaining 1 tbsp. l Sahara. Pour 1/3 Art. blueberry sauce, and gently mix the rest into the cream, not stirring much. Put the dessert in glasses, pour 1/3 tbsp. set aside blueberry sauce and serve with cookies.
