May 29, 2013
Do you remember when you were younger and you would go blueberry picking? I do. Half the blueberries would be in the bucket and the other half in my mouth. My shirt and fingers would be blue with the juice, but it was something I looked forward to every summer when they were ripe. Now I just go to my back yard where I have two little starter bushes. My only problem is I have to race the dog to see who gets there first!
With blueberry season its natural to want to make blueberry pies. I love a good pie but it is a little basic at times. Imagine how pleased I was when I looked through a “Fine Cooking” magazine and discovered this blueberry pie parfait! I had to give it a try…and taste!
This recipe had a white chocolate whipped cream and it was a welcome addition. It lightened up the dessert without taking away from the blueberry pie flavor I expected and the white chocolate added a rich undertone. The buttery almond-thyme streusel added more of a textural crunch than would a standard pie crust, which I really loved. For me, this dessert was a huge winner on the flavor thermometer.
What I also liked about this is that if you’re tasting as you go along with the recipe, you can change it up to make it more to your personal liking. A little more white chocolate in the whipped cream, an extra squeeze of lemon into the blueberry or another shake of cinnamon into the streusel.
I’ve made these several times since my discovery of the recipe and it always gets rave reviews. A few nights ago, we had been invited over to a friend’s home for dinner and I wanted to bring this but wasn’t sure about the trip. It was easily solved when I used jelly canning jars, topped them with a lid and no spill! And I got extra points for presentation.
So enjoy your summer and bring some tasty fun to your family and friends. They will love you for it!
Blueberry Pie Parfaits with White Chocolate Cream
- FOR THE STREUSEL:
- 2/3 cup unbleached all-purpose flour
- 1/2 cup plus 1 tablespoon rolled oats (not instant or quick-cooking)
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- scant 1/2 cup slivered almonds
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon fresh thyme leaves, finely chopped
- 1/4 teaspoon kosher salt
- FOR THE CREAM:
- 4 1/2 ounce white chocolate, finely chopped
- 1 cup heavy cream
- 1 1/2 teaspoon grated and finely chopped lemon zest plus 1/2 teaspoon juice (from 1 medium lemon)
- Pinch kosher salt
- FOR THE FILLING:
- 4 cups fresh blueberries
- 6 tablespoons granulated sugar
- 4 teaspoons cornstarch
- Pinch ground cinnamon
- Pinch kosher salt
- 1 tablespoon cold unsalted butter
- 1/2 teaspoon fresh lemon juice
MAKE THE STREUSEL:
Position a rack in the center of the oven and heat the oven to 325 degrees F.
In a stand mixer fitted with the paddle attachment, mix the flour, oats, butter, almonds, sugars, thyme, and salt on medium speed until the ingredients are evenly dispersed and some of the pieces of streusel are the size of hazelnuts. Transfer the streusel to a large rimmed baking sheet and bake, stirring every 5 minutes to 6 minutes, until light golden brown, about 20 minutes. Let the streusel cool completely before using.
MAKE THE CREAM:
Put 3 ounces of the white chocolate in a medium bowl. Bring 1/2 cup of the cream and the lemon zest to a boil in a small saucepan over medium-high heat; pour over the chocolate. Let sit for a few minutes, then whisk until smooth. Stir in the lemon juice and salt, cover the bowl tightly, and refrigerate until cold, at least 1 hour and up to 24 hours.
Add the remaining 1/2 cup cream to the chilled mixture and beat with an electric hand mixer on medium speed until stiff peaks form, about 2 minutes. Refrigerate in an airtight container until ready to use.
MAKE THE FILLING:
Put the blueberries, sugar, cornstarch, cinnamon, and salt in a 12-inch heavy-duty skillet over medium heat. Using a potato masher or a silicone spatula, break up some of the blueberries to release their juice and cook, stirring often, until the mixture begins to boil, about 5 minutes. Once the mixture comes to a boil, stir constantly, reducing the heat to maintain a steady simmer, until thickened, about 2 minutes. Remove the pan from the heat and stir in the butter and lemon juice until melted. Let the filling cool until warm.
ASSEMBLE THE PARFAITS:
Put 1 tablespoon of the streusel in the bottom of each of six 10 ounce parfait glasses. Divide the warm filling among them and scatter each with about 2 tablespoons streusel. Divide the remaining filling among the glasses and top with the remaining streusel. Dollop each with the white chocolate cream, sprinkle with the remaining chopped white chocolate and serve.