Feature: Blueberry Habanero
Dessert:
Blueberry Snow-In
Gooey blueberry filling and sticky meringue demand your warmest wool sweater and your fuzziest winter slippers!
Yield: 2 servings
Ingredients
Crust (dry)
- 1/2 cup gluten free flour
- 1/4 cup + 2 Tablespoons rolled oats
- 1/4 cup brown sugar
- 1/4 cup butter
Crust (wet)
- 1 Tablespoon gluten free flour
- 1 teaspoon molasses
Filling
- 1/2 cup blueberry pie filling
- 1 Tablespoon balsamic vinegar
Topping
- 1/2 cup sugar
- 1 egg white
- 1/2 teaspoon corn syrup
- 1/8 teaspoon almond flavor
- 1/4 teaspoon (2 pods) black cardamom
- 1/32 teaspoon (smidgen) salt
- Blueberry habanero to taste
Directions
Crust
- Mix all dry crust ingredients
- Cut butter into dry crust mixture
- Mix wet crust ingredients, then add to dry crust mixture and combine
- Press into small baking dish and bake at 350° F for 15 minutes or until firm
Filling
- Mix all filling ingredients and spread on crust
Topping
- Mix all topping ingredients in a double boiler
- Heat on medium-low burner
- Beat constantly with an electric hand mixer for 7 minutes or until stiff peaks are formed
- Quickly pipe topping on top of filling, making sure to cover entire surface
- Enjoy immediately for creamy topping texture or refrigerate a day or two for a meringue-like consistency
Notes
Remember how you didn’t have a care in the world when a massive amount of snow fell overnight and school was canceled? This dessert is that mood: you can worry later. Right now is about blanket forts.
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