Preparation
做布丁
In a medium saucepan, whisk together the sugar, cornstarch, and salt, then whisk in the cream and buttermilk. Whisk in the egg, lemon zest, and lemon juice until combined.
将平底锅放在中火上,不断搅拌,直到混合物开始变稠,气泡开始在表面上弹出,约5分钟。一旦冒泡,猛烈搅拌1分钟。
Remove the saucepan from the heat and whisk in the butter. Transfer the pudding to six 4-oz. ramekins. Cover each with plastic wrap and refrigerate until set, about 2 hours.
做鲜奶油
In a small bowl, combine the chopped blueberries, granulated sugar, and lemon juice, pressing the berries with a wooden spoon to release their juice.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form. Using a spatula, fold in the blueberry mixture. Serve each pudding with a dollop of the blueberry whipped cream and garnish with fresh blueberries and mint leaves.
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