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Blueberry-Corn Biscuit Terrine

These individual blueberry terrines combine the best flavors of summer: Fresh blueberries with a little lemon, and a crust made of Effie's Homemade Corn Biscuits.

Blueberry-Corn Biscuit Terrine

  • 4- 4 oz. ramekins
  • 1 t. butter
  • 1 c. fresh blueberries
  • 3 T. sugar, divided
  • 10 pcs. Effie's Corn Biscuits
  • 2 T. melted butter
  • 8 oz. Mascarpone cheese
  • ½ t. lemon zest
  • 1 t. lemon juice

Use 1 t. butter to lightly butter the bottom and sides of the ramekins and chill.

Combine the blueberries with 2 T. sugar and toss to macerate. Crush some of the blueberries to release their juices. Let stand for 10 minutes.

Break the Corn Biscuits into the bowl of a food processor and pulse to form a fine crumb. Transfer to a small bowl and combine with the melted butter to form a moist meal and set aside.

Combine the mascarpone, 1 T. sugar, lemon zest and lemon juice in a small bowl.

To assemble, spoon a layer of blueberries on the bottom of the buttered ramekins. Do not add all the berry juices; reserve for drizzling. Gently spoon a layer of the mascarpone on top of the berries so that it comes 2/3's up the side of the ramekin and spread evenly.

Press the buttered Corn Biscuit crumbs over the top of the filling. Place a layer of plastic wrap over the crumbs and gently press. Refrigerate at least 1 hour.

To un-mold the terrine run a thin knife around the edge of the ramekin and invert it onto a dessert plate. Drizzle with remaining berries and juices.