Saur-ed Blueberry Cream Recipe
Make Saur-ed Blueberry Cream Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Blueberry Compote
Sour Cream Filling
Assembly & Garnish
Method
Blueberry Compote
- 1
Cook berries
Place 2 cups blueberries, 1 tablespoon granulated sugar, 1 tablespoon lemon juice, 2 tablespoons water, and 1 teaspoon lemon zest in a small saucepan over medium heat.
- 2
Stir occasionally as the berries warm and release juice. After 4–6 minutes the mixture should be simmering and the berries will begin to burst.
- 3
Thicken
Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Pour the slurry into the simmering berries and stir continuously for 1–2 minutes until the compote thickens slightly. Remove from heat.
- 4
Taste and adjust: add a little more sugar or lemon juice if you prefer sweeter or tarter. Let the compote cool to room temperature (about 15–20 minutes); it will thicken further as it cools.
Sour Cream Filling
- 5
Whip cream
In a chilled mixing bowl, pour 1 cup heavy cream and whip with a hand or stand mixer on medium-high speed until soft peaks form (about 2–3 minutes).
- 6
Combine sour cream
In a separate bowl, gently whisk 1 cup full-fat sour cream with 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and a pinch of fine sea salt until smooth and the sugar is dissolved.
- 7
Fold together
Fold the whipped heavy cream into the sour cream mixture in three additions, using a rubber spatula and gentle folding strokes to preserve air. Result should be a light, slightly tangy cream—taste and adjust sweetness with extra powdered sugar if needed (add 1 teaspoon at a time).
Assembly & Garnish
- 8
Prepare serving glasses or a small trifle bowl. Lay 1–2 ladyfingers or break shortbread cookies into the bottom of each serving vessel to create a base.
- 9
Spoon or pipe a layer of the sour cream filling over the cookie base (about one-third of the filling). Smooth gently with an offset spatula or the back of a spoon.
- 10
Spoon a generous tablespoon of cooled blueberry compote over the cream layer, spreading gently but leaving some visible berries.
- 11
Repeat with another layer of cookies (1–2 pieces), then another layer of sour cream filling and a final spoonful of compote. If using deeper dishes, finish with remaining cream and top with compote.
- 12
Chill the assembled cups in the refrigerator for at least 30 minutes to allow flavors to meld and the cookies to soften slightly. For best texture, chill 2 hours.
- 13
Before serving, garnish each serving with a few fresh blueberries, a small mint leaf, and a light dusting of powdered sugar if desired.