August 2008
Blueberry Treats
by Celia Cheng
BLUEBERRY SOUP, YOGURT AND LIME CREAM
Vincent Jaoura
Pastry Chef, Le Cirque
Blueberry Soup
2 pints fresh blueberry
1 cup water
½ cup sugar
Bring everything to boil, mix and strain. Let chill in the fridge for 2 hours.
Yogurt and Lime Cream
1 cup heavy cream
3 oz Greek yogurt
1 oz mascarpone
1 ½ oz confectioners sugar
1 lime zest
Mix all the ingredients together and whip it to the consistency of a Chantilly.
Serve the soup very cold. In a bowl add a spoon of cream on the top and some fresh blueberries.
