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Blueberries with Mint and Cream
Desserts and Sweet Endings / June 17th, 2016 6:15 pm     A+ | a-
Blueberries with Mint and Cream2 tablespoons water
2 tablespoons sugar
1/2 pint picked-over blueberries
1 1/2 teaspoons chopped fresh mint leaves
1/2 cup well-chilled heavy cream
1 teaspoon finely grated fresh lemon zest

In a very small saucepan simmer water and 1 tablespoon sugar until sugar is dissolved, about 1 minute, and in a small bowl toss with blueberries and mint. Chill blueberry mixture, covered, 15 minutes, or until cold. Divide blueberries between 2 Dessert glasses.

In a chilled bowl with an electric mixer beat cream with remaining tablespoon sugar until it just holds stiff peaks and fold in zest. Top blueberries with lemon cream. Garnish with a sprig of mint and two or three fresh berries.

 
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Dried Herb Substitutions

For quick reference, a good rule of thumb is to substitute one teaspoon of crumbled dried , or 1/4 teaspoon powdered or dried herbs for each one tablespoon of fresh herbs called for.

Bay leaves are the only exception to most substitutions. Since they lose much of their flavor when dried, you should replace one fresh bay leaf with two dried bay leaves.

 

Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used.

 

When possible, grind whole spices in a grinder or use a stone mortar & pestle just prior to using for enhanced flavor.

 

Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor.