Blueberry Lemon Shooters
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Photo: U.S. Highbush Blueberry Council
From: Chef Steven Jayson, Mythos Restaurant, Universal Studios, Orlando, FL. Yield: 12 servings.
1½ cups pound cake crumbs
1½ cups prepared lemon curd
1½ cups fresh blueberries
1 cup whipped cream
Into 12 shot glasses (each about 2½ oz.), layer half the cake crumbs, the lemon curd and the blueberries. Repeat. Top with a swirl of whipped cream. Refrigerate until ready to serve.
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