Blueberry Recipes

Instructions

1. To prepare blueberry cassis sorbet: In a blender, puree 2 cups of the blueberries, ¼ cup sugar, lemon juice and creme de cassis
2. Transfer puree to an ice cream maker
3. Freeze according to directions
4. Pack sorbet into a freezer container until ready to use
5. To prepare rice pudding: In a large saucepan, bring milk to a boil
6. Add rice
7. Reduce heat and simmer for 10 minutes
8. Add ½ cup sugar to the rice mixture
9. Cook, stirring frequently, until the pudding is a thin consistency, 20 to 30 minutes
10. Remove from heat
11. Stir in the vanilla
12. Divide rice pudding, about a ½-cup each, to 6 serving dishes
13. Cool to rom temperature
14. Chill until ready to serve
15. To prepare crisp rice paper round: Preheat oven to 300 F
16. With scissors, cut six 2-½ inch rounds from spring roll wrapper
17. Lightly brush rounds with honey
18. Place on parchment-lined baking sheet
19. Bake for 10 minutes, cool to room temperature
20. In a medium bowl, whip cream with ½ teaspoon sugar until soft peaks form
21. To serve, spoon cream onto rice pudding
22. Place a ¼-cup oval ice cream scoop of sorbet on each rice pudding
23. Sprinkle with remaining ½ cup blueberries
24. Garnish with a crisp rice paper round