There is no reason not to enjoy a wonderful blueberry dessert in the winter time when there are frozen blueberries to be had. They really are "little blue dynamos." Since we couldn't help ourselves from eating all of our freshly picked blueberries last season, when we saw frozen berries on sale at our local market, we had to buy them. Once we had them in our hot little hands, we knew they were destined for greatness.
The lemon and the blueberry go so well together with their beautiful blend of sweet and tart, bright colors and delightful tanginess. When the holidays are drawing near, we are always looking for something special that will not only taste amazing, but will also look gorgeous on the seasonal tablescape.
Fancy. Sparkling. Different. Pretty. These are the adjectives that inspired us to create this dessert - a "terrine" made with frozen blueberries, Meyer lemon juice, and sparkling lemon seltzer. Refreshingly light as the finale to a filling holiday meal yet just so elegant, this dessert is sure to draw oohs and ahhs from holiday guests.
2 envelopes (1/2 ounce total) unflavored gelatin
1/2 cup Meyer (or regular) lemon juice, divided
1/2 cup granulated sugar
1 1/2 cups lemon seltzer
4-5 cups frozen blueberries
Pour 1/4 cup of lemon juice into a medium bowl and sprinkle the gelatin in it. In a small saucepan, heat the remaining 1/4 cup lemon juice and sugar over low heat, just until sugar is dissolved. Stir lemon/sugar mixture into lemon/gelatin mixture, then slowly add the seltzer (it will foam/fizz up). Pour the blueberries into a loaf pan and pour the gelatin mixture over them so they are completely covered. Cover with plastic wrap and refrigerate until completely set, preferably overnight. To serve, rest the bottom of the pan in a sink of hot water to loosen the terrine, then carefully turn it upside down over a serving platter and slice it. Serve with whipped cream if desired.