Wild Blueberry Sauce With Sweetfern Food

BLUEBERRY SAUCE

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

WILD BLUEBERRY SAUCE WITH SWEETFERN

Steps:

• Wrap the sweet fern tightly in cheesecloth and tie closed.
• Mix the cornstarch with half of the juice or water to form a slurry and reserve.
• Bring the blueberries, remaining juice or water, maple and sweet fern packet to a simmer, then add the cornstarch, cook another minute or two until thickened, then cool and reserve.
• Pulse the mixture with a handblender once or twice to break the wild blueberries up a bit, then stir in the lemon juice, and zests before serving or refrigerating.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

WILD BLUEBERRY SAUCE

Steps:

• In a large saucepan over high heat, heat the blueberries, sugar, water, orange juice, and spices on high. Bring to a boil, then reduce the heat and simmer 15 minutes. Add orange zest to the mixture and cool.

MOUSSE WITH WILD BLUEBERRY SAUCE

Steps:

• Mousse: In a heatproof bowl set over hot water melt chocolate; let cool.
• In a small saucepan, sprinkle gelatin over 1/4 cup cold water. Warm over medium-low heat until dissolved.
• In a bowl, whisk together egg yolks, vanilla sugar, sugar and 1 tablespoons hot water until thickened. Add gelatin and whisk until combined.
• Using electric mixer, beat egg whites until firm peaks form. Whip cream and fold into gelatin mixture. Fold in egg whites and melted chocolate until well combined. Cover and refrigerate for 4 hours or until set.
• Wild Blueberry Sauce: Meanwhile, in a saucepan, bring wild blueberries, Amaretto and orange rind to boil. Whisk cornstarch with 1/4 cup water and stir into wild blueberry mixture. Cook stirring for 1 minute or until thickened. Let cool.
• Using ice-cream scoop, scoop out mousse onto plates decoratively and spoon sauce around mousse. Sprinkle with shaved white chocolate and garnish with fresh mint.
• NOTE: Prep time does not include setting time for Mousse.

CITRUS WILD BLUEBERRY SAUCE

Steps:

• Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
• Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.