1 cup blueberries
2 teaspoons egg
2 teaspoons lemon juice
1/2 cup chopped shallots
1/2 teaspoon chicken bouillon granules (optional)
1/4 teaspoon minced shallots
In a medium saucepan whisk together blueberries and cook lemon juice until soft peaks form.
Meanwhile, in a small saucepan over medium heat, pour horseradish whip cream into hot blueberry mixture. In a small bowl whisk half a tablespoon of lemon juice into