The combination of cream and sweet-tart fruit is always a welcome one. For added crunch, you can make a crumb or streusel topping. Sprinkle crumbs in the bottom of the cups before pouring in the cream. Yields 12 desserts
Combine heavy cream, sugar, and vanilla bean in a small pot and heat almost to a boil. Remove vanilla bean and use a sharp knife to slit it open and scrape the seeds into the cream mixture in the pot.
Meanwhile, add egg yolks to a bowl and beat thoroughly with a whisk.
Pour a little of the cream mixture into the egg yolks and mix well. Add the remaining cream mixture and mix until fully combined.
Return the entire mixture to the pot. Cook for about two minutes, stirring constantly, until slightly thickened. To check if the cream is ready, dip a wooden spoon into the pot and then run your finger over the back of the spoon. If the line that forms does not close up right away, it means the cream is ready.
Cool cream completely and strain it over the cream cheese. Gently combine until a smooth cream forms.
In a pot, heat blueberry purée, heavy cream, and milk.
In a separate bowl, beat egg yolks with cornstarch and sugar, and while stirring, pour hot blueberry-cream mixture over egg-yolk mixture. Return mixture to the pot and cook, stirring constantly, until slightly thickened. To check if the cream is ready, dip a wooden spoon into the pot and then run your finger over the back of the spoon. If the line that forms does not close up right away, it means the cream is ready.
Melt white chocolate and pour the cooked mixture over it. Mix thoroughly with a whisk. Blend cream with a hand blender and chill overnight in refrigerator.
For a stunning presentation, use footed cups for this dessert. Place three to four tablespoons (depending on the size of the cup) of the cheese cream in each cup.
Top with two to three tablespoons of the blueberry cream.
Chill briefly and then garnish each cup with a marshmallow.
To make the edible lace decoration, purchase SugarVeil and a confectioners’ mat for making thin lace (available at specialty baking stores like Kerekes or Peppermill). Spread SugarVeil over the mat. Allow to dry, and peel back the mat from the edible lace. I bake the lace a little to give it a nice golden color.
Cups can be refrigerated for up to 48 hours or frozen for up to three weeks.