Lemon-Cream Brunch Croissants with Maple-Blueberry Syrup
|4 medium||purchased croissants, split|
|2/3 c||plus ½ cup cream, divided|
|1/3 c||sour cream|
|2 medium||eggs, beaten lightly|
|1/3 c||good quality lemon curd|
|1 Tbsp||lemon liqueur|
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|1/2 c||real maple syrup|
|1 c||wild maine blueberries|
This can be made ahead for a delicious birthday brunch or for Mother's day. It's easy to make but a nicely complex flavor and texture combination. Sorry my candid picture is not up to the actual beauty of this dish -- can't find my staged shot!
The individual components of this dish are amazing on their own... so imagine how good it is when you put them all together! The Crew and I devoured this dish... and ended up dipping fruit in the leftover cream. Yum!
For lemon -cream, beat together 2/3 cup cream with sour cream until soft peaks form.Fold in lemon curd and limoncello (1 teaspoon lemon zest may be substituted).