- Manifesto® Lemon Blueberry Cookie
- Blueberry Compote
- Lemon Curd
- Lemon Gelato
- Basil & Mint Infused Oil
- Citrusy Crispy Meringue
Place of a smear of lemon curd on the plate
Place half of the prebaked lemon blueberry manifesto cookie on the plate
Place dots of lemon curd on the plate
Place dots of blueberry compote on the plate
Drizzle with basil and mint oil
Quenelle or scoop lemon gelato on top of the cookie
Place a chard of broken citrus meringue on top
Component Recipe: Blueberry Compote
- ½ cup water
- ½ cup sugar
- 2 (3 by ½ inch strips lemon zest
- 2 cups blueberries (10 oz)
- 1 ½ tbsp fresh lemon juice
- (makes 1 ½ cups)
Boil water, sugar and zest in a 1-quart heavy sauce pan, uncovered, 5 minutes
Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3-5 minutes
Remove from heat and stir in lemon juice
Serve warm or at room temperature
Component Recipe: Lemon Curd
- ½ cup fresh lemon juice
- 2 tsps finely grated fresh lemon zest
- ½ cup sugar
- 3 large eggs
- ¾ stick ( 6 tbsps) unsalted butter, cut into bits
Whisk together juice, zest, sugar and eggs in a 2-quart heavy saucepan.
Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least one hour.
Component Recipe: Basil and mint infused oil
- 2 cups packed basil leaves
- 1 cup packed mint leaves
- 1 cup vegetable oil
- Pinch of salt
Wash basil and mint leaves then blanch them in boiling water for 1 minute.
Remove and place in an ice bath to cool down. Squeeze out water and dry with paper towel
Place blanched basil and mint, the oil and salt into a blender or food processor and puree.
Let it settle a little then pour in glass container. Use immediately or refrigerate. Flavors are even more intense the next day.
Keeps for 1 week refrigerated.