Blueberry Charlotte Recipes

MINI LEMON BLUEBERRY CHARLOTTES

Steps:

• BEAT cream, sugar, lemon juice, lemon peel and vanilla in chilled medium bowl with electric mixer on medium speed until soft peaks form.
• CUT ladyfingers apart. Arrange 6 in each (1/2-cup) dessert cup, covering the bottom and extending above rim of cup. Spoon 1 tablespoon blueberry preserves, 2 tablespoons lemon cream and 1 tablespoon fresh blueberries into each. Repeat one time. Cover. Chill 1 hour.
• GARNISH each charlotte with mint sprigs.
• Recipe can be assembled, covered and chilled several hours before serving.

BLUEBERRY CHARLOTTE

Steps:

• Slice jelly roll into 1/2 inch slices.
• In a large glass bowl or mould, carefully arrange slices flat against bottom and sides of the bowl, leaving no spaces and extending one row slightly above the rim of the bowl.
• Set aside.
• In a seperate glass bowl, sprinkle gelatin over cold water and let soften for five minutes.
• Add lemonade and mix well.
• Add half the sugar to the gelatin mixture and stir until completely dissolved.
• Meanwhile beat whipping cream with remaining sugar until stiff.
• Incorporate blueberries into gelatin mixture and fold entirely into whipped cream.
• Spoon into jellyroll lined dish.
• Refrigerate over night.
• Loosen from bowl and invert on serving plate.
• Slice and serve.
• A blueberry sauce can be served as an accompaniment.