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Blueberry Mascarpone filling with Lingonberry Sauce
Serves 4
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Ingredients:
| 1 pint frozen lingonberries |
| 2 cup sugar |
| 1/2 teaspoon ground cloves |
| 1 teaspoon cinnamon |
| 1/3 cup blueberry juice, (from recipe below) |
- Make sauce first. Combine all ingredients in saucepan on medium heat. Stir well to dissolve sugar. Bring to boil, then simmer for 10 minutes. Set aside and reheat in the same pan or the microwave before serving.
- Use 2 lefse rounds, cut in quarters, at room temp. Place 1/4 filling in center, fold both sides over and turn over onto plate. Spoon sauce over each, dust with powdered sugar and serve!
| 1/2 cup dried blueberries |
| 8 oz mascarpone |
| 1/3 cup sugar |
| 1/2 cup heavy cream |
| 1 teaspoon vanilla |
| 1 teaspoon lemon zest, optional |
- Place blueberries in bowl and add boiling water to cover. Let sit and rehydrate for 10 minutes, then drain, save 1/3 cup for sauce.
- In mixer, place mascarpone and sugar, mix well. Scrape sides down, then add vanillla & zest. With mixer on, slowly add cream until thick but not stiff.
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