By Chef Jeff Nathan, Abigaels Restaurant
2 ½ cups blueberries
½ cup sugar
¼ cup fresh lemon juice, about 2 – 3 lemons
Place all ingredients in a medium saucepan and cook over medium heat until blueberries burst. Using a hand blender, puree the blueberries. Pour into a plastic container and refrigerate, uncovered until cool.
6 egg yolks
¾ cups sugar
3 tablespoons sparkling white wine
3 tablespoons lemon juice
3 tablespoons lemon zest
2 cups whipped heavy cream or pareve whipped topping
½ cup crumbled almond or coconut macaroons, lightly toasted
Using a hand whisk, combine the yolks and sugar in a bowl. Add in the sparkling wine, lemon juice and zest. Place the bowl over a double boiler and whisk until tripled in volume. Do not let the bowl touch the lightly simmering water below.
Remove from the heat and cool the base of the bowl over an ice-bath, whisking occasionally. When cool, fold in whipped cream and set aside.
In tall parfait or wineglasses, alternate layers of Blueberry Syrup, Lemon Zabaglione and crumbled macaroons until full. The final layers should be a drizzle of Blueberry Syrup and a sprinkle of crumbled macaroons.