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.
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
2 thyme sprigs
3 cups blueberries, divided
How to Make It
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.
Transfer blueberry mixture to a blender, and process until smooth, about 30 seconds.
Pour blueberry sauce into a medium bowl, and fold in remaining 1 1/2 cups blueberries.
Blueberry sauce can be made 2 days ahead. Cover and chill until ready to serve.