Blueberry-Corncake Terrine

• 4- 4 oz. ramekins
• 1 tsp. butter
• ½  pkg. Effie's Corncakes
• 2 T. melted butter
• 1 c. fresh blueberries
• 3 T. sugar
• 8 oz. Mascarpone cheese
• ½ t. lemon zest
• 1 t. lemon juice

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 6 Effie's Corncakes into the bowl of a food processor and pulse to form an even crumb. Add the melted butter to the Corncake crumbs forming a moistened meal. Set aside.

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

Spoon a layer of blueberries on the bottom of the buttered ramekin. 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 Corncake crumbs over the top of the cheese. 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.