Wash and dry the 5 cups blueberries; reserve and refrigerate 1/2 cup for garnish.
In a food processor or blender, combine the 4 1/2 cups berries, gelatin, lemon juice, and boiling water. Puree until smooth; set aside. In a double boiler, beat the egg yolks with sugar until they are a pale yellow. Cook, stirring constantly, until yolks have thickened.
Cool to room temperature. Combine berry mixture with egg mixture and chill until almost set. In a small bowl, whip cream until stiff and fold into berry mixture. Spoon into individual dessert cups or wine goblets and chill for at least 3 to 4 hours. When ready to serve, garnish with reserved 1/2 cup blueberries.
Makes 4 servings.
Date: March 18, 2003