Crush the amaretti into pieces, assuming about 2 tablespoons per person (save some cookies to eat whole!).
Crème Anglaise
Tie the ground nutlets in a cheesecloth packet for easy removal.
Heat the cream, half and half, and dried sweet fern nutlets until steaming and cool. When the sauce tastes pleasantly of sweetfern, discard the packet of nutlets.Meanwhile, bring the maple syrup to a boil and cook for two minutes, then pour into a mixing bowl and allow to cool for a few minutes.
While the syrup is still warm, beat it with the egg yolks until light in color. if you want to use sugar instead of maple, beat the sugar and egg yolks now, then proceed.
Whisk ⅓ of the cream mixture into the egg yolk-maple mix, then whisk in the rest. Transfer the mixture back to a saucepan and cook on low heat, stirring constantly with a spoon, until the mixture barely coats the back of a spoon, about 15 minutes.
It’s important to take your time cooking the crème anglaise, as if the heat gets too hot it will curdle the yolks and make the sauce chunky.
Even if you do curdle the yolks though, you can strain it and it will be ok. Chill the sauce completely before serving to give it time to thicken. If you're in a pinch, stir it over a pan of ice.
Serving
Toss the blueberries with the lemon juice, then divide the blueberries between 6 serving bowls drizzling each serving with 2 tablespoons of the sauce. Sprinkle the crushed amaretti over the top and serve.
Notes
Optional Homemade Hazelnut Amaretti
It's fine to use premade cookies here. If you want to make your own they're very easy though.
1.5 large egg whites
¾ cups sugar
1.5 cups hazelnut meal
Pinch of finely ground salt
Instructions
Do your best to measure 1.5 egg whites, it’s not an exact science, It’s just hard to make small batches of these cookies as you don’t need a lot of moisture to hydrate the dough (you can also double the recipe and use 3 eggs).
Mix all ingredients until a dough forms, then allow to rest for 15 minutes to hydrate. Preheat the oven to 300, and drop generous teaspoons of batter onto a baking sheet.
Roll each teaspoon into an even ball, then bake for 25-30 minutes, or until lightly browned, then remove from the oven to cool.