This cream lies on the softer side of whipped cream, and it’s made slightly tangy by the addition of sour cream and lemon zest, which complements the blueberries perfectly.
1 cup blueberries
1/2 cup heavy cream, very cold
1 tablespoon sour cream
zest from half a lemon
3 tablespoons confectioners’ sugar
Rinse the blueberries and pick out any soft ones. Set them aside.
Beat the whipped cream with the sour cream, lemon zest, and confectioners’ sugar. You want it to be thickened, but not overly fluffy. Set aside.
Chop the candied walnuts.
Arrange the cream in two small bowls. Top each with half the blueberries, then sprinkle with the candied walnuts. Serve immediately.
Makes 2 cups
4 peaches, in a 1/4″ dice
juice of 1 lemon or 2 teaspoons red wine vinegar
3 tablespoons sugar
1/2 teaspoon salt
pinch red pepper flakes
3 tablespoons chopped fresh herbs: cilantro, basil, or mint, or a combination
generous grind of black pepper
Combine the peaches, lemon juice, sugar, salt, red pepper flakes, 2 tablespoons of the herbs, and the black pepper. Stir to combine.
Cover and refrigerate for at least an hour, and up to several hours. Taste for salt, and add more lemon juice or sugar to make the salsa as sweet or tangy as you like it.
Serve with grilled meats, on sandwiches, or in a taco buffet.