[cooked-sharing]
Ingredients
Directions
In a large bowl, combine the pureed blueberries and lemon juice.
In a small saucepan, combine the water and 7 tbsp of the granulated sugar.
Bring to a boil over high heat.
Reduce the heat to medium and cook for 10 minutes, or until a candy thermometer inserted into the syrup registers 238-240 degrees.
10 Minutes
While the syrup is cooking, place the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy.
Gradually beat in the remaining 2 tbsp of granulated sugar and beat on high speed until soft peaks form.
Slowly pour the hot syrup into the egg whites, beating constantly and taking care that the syrup does not hit the beaters or stick to the sides of the bowl.
Continue beating until the meringue is cool.
Fold one-quarter of the meringue into blueberry puree. When well blended, fold in the remaining meringue.
Divide among four (6 ounce) molds, filling them on the top. Using a spatula, carefully smooth the surface of each mold. Place int the freezer for at least 1 hour or up to 24 hours
When ready to serve, remove the molds from the freezer and allow them to stand at room temperature for 15 minutes.
Sprinkle confectioners sugar and garnish with the fresh blueberries
Ingredients
Directions
In a large bowl, combine the pureed blueberries and lemon juice.
In a small saucepan, combine the water and 7 tbsp of the granulated sugar.
Bring to a boil over high heat.
Reduce the heat to medium and cook for 10 minutes, or until a candy thermometer inserted into the syrup registers 238-240 degrees.
10 Minutes
While the syrup is cooking, place the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy.
Gradually beat in the remaining 2 tbsp of granulated sugar and beat on high speed until soft peaks form.
Slowly pour the hot syrup into the egg whites, beating constantly and taking care that the syrup does not hit the beaters or stick to the sides of the bowl.
Continue beating until the meringue is cool.
Fold one-quarter of the meringue into blueberry puree. When well blended, fold in the remaining meringue.
Divide among four (6 ounce) molds, filling them on the top. Using a spatula, carefully smooth the surface of each mold. Place int the freezer for at least 1 hour or up to 24 hours
When ready to serve, remove the molds from the freezer and allow them to stand at room temperature for 15 minutes.
Sprinkle confectioners sugar and garnish with the fresh blueberries