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1
On a lightly floured surface with a lightly floured rolling pin roll out each puff pastry sheet into a 14- by 13-inch-rectangle.
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2
With 1 or more star-shaped cutters cut out 24 pastry stars.
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3
Divide pastry stars between 2 baking sheets, arranging in one layer, and freeze 5 minutes.
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4
Remove baking sheets from freezer.
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5
Brush top of each pastry star lightly with some egg wash (be careful not to drip down edges of pastry) and bake in middle and lower thirds of oven about 5 minutes.
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6
Alternate baking sheets and bake 5 to 10 minutes more, or until pastry stars are puffed and golden brown.
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7
Transfer pastry stars to a rack and cool completely.
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8
Pastry stars may be made 2 days ahead and kept in a sealed plastic bag at room temperature.
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9
In a large bowl whisk together water, lemon juice, and cornstarch until combined well.
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10
Add berries and sugar, tossing gently to combine well.
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11
Divide berry mixture evenly among eight 1 1/2-cup shallow ramekins or baking dishes and put in 2 shallow baking pans.
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12
Bake berries in middle and lower thirds of oven 25 minutes and cool slightly.
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13
Top each serving decoratively with pastry stars and a scoop of ice cream.
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14
Serve cobblers hot or warm.
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15
In a small heavy saucepan whisk together yolks, lemon juice, and sugar and cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175F.
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16
(do not boil).
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17
Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap.
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18
Whisk buttermilk and zest into cooled lemon curd until combined well and freeze in an ice-cream maker.
