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Blueberry-Lemon Parfait PDF Print E-mail


by Chef Jeff Nathan

This Passover friendly recipe is a show–stopper, tastes as good as it looks, and is a favorite of Chef Jeff Nathan. Serve it year–round and receive compliments.


Blueberry Syrup:
2 1/2 cups blueberries
1/2  cup sugar
1/4 cup fresh lemon juice, about 2 – 3 lemons

Lemon Zabaglione:  
6 egg yolks
3/4 cups sugar
3 tablespoons sparkling wine
3 tablespoons lemon juice
3 tablespoons lemon zest
2 cups whipped heavy cream or non-dairy whipped topping
1/2 cup crumbled almond or coconut macaroons, lightly toasted


Prepare the Blueberry Syrup:
Place all ingredients in a medium saucepot and cook over medium heat until blueberries burst.  Using a hand-held blender (Immersion), puree the blueberries.  Pour into a plastic container and refrigerate, uncovered, until cool.

Prepare Lemon Zabaglione:
Using a hand whisk, combine the yolks and sugar in a bowl.  Add in the sparkling wine, lemon juice and zest.  Place the bowl over a double boiler and whisk until tripled in volume.  Do not let the bowl touch the lightly simmering water below.

Remove from the heat and cool the base of the bowl over an ice-bath, whisking occasionally.  When cool, fold in whipped cream and set aside.

In tall parfait or wineglasses, alternate layers of Blueberry Syrup, Lemon Zabaglione and crumbled macaroons until full.  The final layers should be a drizzle of Blueberry Syrup and a sprinkle of crumbled macaroons.


Yield: 4 servings

Recipes: Passover, Desserts, Parfait, Parve or Dairy, Kosher

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