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1
MAKE THE COMPOTE CREAM: In a medium saucepan, combine the blueberries, sugar and water and cook over moderate heat, stirring occasionally, until the sugar dissolves and the berries start to release their juices, about 3 minutes.
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2
Transfer to a bowl and refrigerate until cool.
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3
MAKE THE LEMON CREAM: Set a medium strainer over a heatproof bowl.
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4
In a heavy saucepan, whisk the eggs with the granulated sugar, lemon zest and juice.
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5
Cook over moderate heat, whisking constantly, until warm, about 5 minutes.
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6
Whisk in the butter, then continue to cook until just thickened and hot to the touch, about 5 minutes longer.
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7
Immediately strain the lemon curd into the bowl.
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8
Place a piece of plastic wrap on the surface of the curd to prevent a skin from forming.
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9
Refrigerate until chilled.
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10
In a large bowl, whip the heavy cream until it begins to thicken.
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11
Add the confectioners sugar and whip until the cream forms stiff peaks.
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12
Fold the whipped cream into the lemon curd.
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13
Divide the blueberry compote between 10 parfait or other tall glasses.
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14
Top with the lemon cream.
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15
Cover the parfaits and refrigerate until chilled, at least 1 hour.
