Active Time: N/ATotal Time10 MIN
Yield: Serves : Makes 2 cups

Chef Joe Flamm cinched his season 15 Top Chef win with a simple brown sugar cake topped with ricotta mousse and this elegant sauce of thyme-scented fresh and cooked blueberries. Serve it with Flamm’s brown sugar cake, or spoon it over vanilla ice cream or Greek yogurt.

Ingredients

• 1/2 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 2 thyme sprigs
• 3 cups blueberries, divided

How to Make It

Step 1    

Stir together sugar, lemon juice, thyme, and 1 1/2 cups blueberries in a large saucepan over medium; bring to a simmer. Reduce heat to medium-low, and continue to simmer until blueberries are very tender, about 10 minutes. Let mixture cool. Discard thyme sprigs.

Step 2    

Transfer blueberry mixture to a blender, and process until smooth, about 30 seconds.

Step 3    

Pour blueberry sauce into a medium bowl, and fold in remaining 1 1/2 cups blueberries.

Make Ahead

Serve With

Brown Sugar Cake with Ricotta and Blueberries

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