- 4- 4 oz. ramekins
- 1 t. 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.