Page 10 - The Bocaire Breeze - July August 2021

KEVIN’S Kevin Marcelle

LEMON BUTTERMILK PUDDING WITH
BLUEBERRY WHIPPED CREAM

Lemon and buttermilk make for a wonderful, uber-tangy combo, and when called for in an easy, creamy,
stove-top pudding, this heavenly match has “perfect dessert” - no matter the season—written all over it.
The buttermilk cuts the pudding’s sweetness, accentuating its tart lemon flavor, and a dollop of blueberry
whipped cream takes this pudding straight over the top. Plus, the individual ramekins will keep in the
refrigerator for up to 3 days, making it an ideal dinner party dessert. SERVES 6

FOR THE PUDDING
3/4 cup granulated sugar
3 tbs. cornstarch
1/2 tsp. kosher salt
1 cup heavy cream
1 1/4 cups buttermilk
1 large egg
2 tbs. lemon zest
1/4 cup freshly squeezed lemon juice
1 tbs. unsalted butter

FOR THE WHIPPED CREAM
1 cup blueberries, coarsely chopped
3 tbs. granulated sugar
1 tsp. freshly squeezed lemon juice
1 cup heavy cream
2 tbs. confectioners’ sugar
1 tsp. pure vanilla extract
fresh blueberries, for garnish
fresh mint leaves, for garnish

MAKE THE PUDDING
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. Place the saucepan over medium
high heat and whisk constantly until the mixture begins to thicken and bubbles begin popping on the surface,
about 2 minutes. Once bubbling, whisk vigorously for 1 minute. 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.

MAKE THE WHIPPED CREAM
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 a 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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