Mini Lemon Blueberry Charlottes

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 8 servings
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Ingredients

Directions

  1. BEAT cream, sugar, lemon juice, lemon peel and vanilla in chilled medium bowl with electric mixer on medium speed until soft peaks form.
  2. CUT ladyfingers apart. Arrange 6 in each (1/2-cup) dessert cup, covering the bottom and extending above rim of cup. Spoon 1 tablespoon blueberry preserves, 2 tablespoons lemon cream and 1 tablespoon fresh blueberries into each. Repeat one time. Cover. Chill 1 hour.
  3. GARNISH each charlotte with mint sprigs.
  4. Recipe can be assembled, covered and chilled several hours before serving.
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Sebastien Rouxel

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