Blueberry Flummery

Blueberry Flummery

MAKES 6 SERVINGS

This is the thickened-fruit-juice variety of flummery that is set in
a ring mold and served with additional berries and whipped cream.

4 cups blueberries
1 cup water
3 tablespoons cornstarch
l/4 teaspoon salt
l/2 cup sugar
Grated rind and juice of 1 lemon
Fresh or thawed frozen whole blueberries, to serve
Whipped cream

In a saucepan, combine 4 cups blueberries and the water. Bring
to a boil and simmer 10 minutes, until blueberries are soft. Puree the
berries, then pour through a fine sieve to remove skin and seeds.
Measure and add water to equal 2 cups liquid. Cool. Combine the
cornstarch, salt, and sugar. Mix the blueberry juice with the lemon
rind and lemon juice, and blend juice mixture into the cornstarch
mixture. Place over medium-low heat and cook, stirring constantly,
until mixture just comes to a boil and is thickened. Pour immediately
into wet individual molds or a 3-cup ring mold. Cover and chill.
Unmold onto a chilled platter, fill the center with whole blueberries,
and serve with whipped cream.