Total Calories: 118
Yield: 1 1/2 cups
Cook the blueberries with 2 tablespoons of the sugar in a stainless steel (noncorrosive) saucepan over low heat, stirring until sugar dissolves. Continue cooking until the berries are very soft and have released most of their juice, 5–8 minutes.
Place the cooked blueberries and juice, the egg yolks, the remaining 2 tablespoons of sugar, and the whiskey in the top of a double boiler. Place over gently boiling water; the upper pan should not touch the water. Cook, whisking often, until the custard has thickened and reaches 160° on an instant-read thermometer, about 10 minutes.
Prepare an ice bath: Fill a large bowl with ice and nest the bowl of cooked blueberry mixture in it. Whisk the mixture until it is cold. You can refrigerate this sabayon base, covered, for up to 6 days. Before serving, fold in the whipped cream.
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