*** Serves 6 ***
2 cups Winterport’s blueberry wine
cup brown sugar
1 pint blueberries
5 eggs, separated
cup granulated sugar
2 lemons, juiced
2 teaspoons lemon zest
1 cup heavy cream
1 sprig mint, for garnish
In a stainless steel bowl over simmering water(double boiler), beat the egg yolks with cup sugar until mixture turns a light lemon color. Add lemon juice and zest, cook the mixture over the water whisking constantly. Cook until mixture coats the back of a spoon. Immediately remove from heat and cool.
Beat heavy cream and cup granulated sugar until stiff peaks then refrigerate until needed.
Beat the egg whites until they are stiff but not dry, fold gently into cooled lemon mixture, fold in whipped cream. Chill 1 hour.
For Blueberry Wine Sauce:
In a saucepan, combine Winterport’s blueberry wine, brown sugar and cinnamon. Simmer and reduce to . Add the pint of blueberries to the wine sauce, then pour into food processor and puree. Add the remaining blueberries.
In a serving dish, spoon in a small amount of blueberry sauce, spoon in lemon mouse then top with more blueberry sauce. Garnish with sprig of mint.