| Yield: 16 Servings
Ingredients:
Braised Blueberries:
- 2 pints fresh blueberries
- ½ cup sugar
- 1 vanilla bean, split, seeds scraped out
- 1 bay leaf
- 1 lime, sliced
- 1 cinnamon stick
- ¼ cup water
- 1 Tablespoon cornstarch
Meyer Lemon Granita:
- 2 cups sugar
- 2 cups water
- 2 each saffron threads
- 1 quart Meyer lemon juice
Bay Leaf Ice Cream:
- 1 quart whole milk
- 7 ounces heavy cream
- ¾ cup sugar
- 3 ounces milk powder
- 3 fresh bay leaves
Method:
For the Braised Blueberries:
In a medium sized pan, combine blueberries, sugar, vanilla bean and seeds, bay leaf, lime slices and cinnamon stick. Cook over medium-low heat for 20 minutes (if mixture looks dry, add a small amount of water). In a separate bowl, mix 1 tablespoon water and cornstarch, add to berries, whisk gently, bring to a simmer, remove from heat, and cool. Remove herbs and spices.
For the Meyer Lemon Granita:
In a saucepan over medium heat, combine sugar, water and saffron to make a simple syrup. Remove from heat, cool until consistency is syrupy. Gradually add syrup to lemon juice until it is sweetened but still quite tart. Pour into a shallow pan and place in a freezer, scrape with a fork every hour for 3 hours until consistency is slushy.
For the Bay Leaf Ice Cream:
In a saucepan, over medium-high heat, bring milk, cream, sugar, and milk powder to a boil; remove from heat and add bay leaves. Cover pan and let stand for 30 minutes. Strain, allow to cool, then chill; process in ice cream machine.
To Assemble and Serve:
Spoon braised blueberries into a small serving bowl; place the bowl on a rectangular service plate. Place a cookie on the plate and top it with a scoop each of granita and ice cream.
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