berner heitisturm (blueberries with cinnamon
- Categories
- Desserts
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 decilitre | Water (1/2 cup) |
| 250 grams | Granulated sugar (8.75 oz) |
| 5 decilitres | Sour cream (2 1/8 cup) |
| 80 grams | White bread (2.75 oz) |
| 100 grams | Butter (3.5 oz) |
| 50 grams | Sifted flour (1.75 oz) |
| 800 grams | Blueberries (1 3/4 lbs) |
| 150 grams | Granulated sugar (5.5 oz) |
| 1 teaspoon | Ground cinnamon |
| 2 decilitres | Heavy cream (7/8 cup) |
| 1 decilitre | Whipping cream (1/2 cup) |
| 100 grams | Blueberries (3.5 oz) |
| 1 | Bunch fresh mint leaves |
| Confectioner's sugar |
SOUR CREAM ICE-CREAM
BLUEBERRIES
GARNISH
Berner Heitisturm (Blueberries with cinnamon croutons and sour-cream ice-cream) ICE-CREAM: Bring water and sugar to a boil. Let cool. Stir in sour cream. Freeze. BLUEBERRIES: Remove the rind from the bread and cut the slices into small cubes. Heat half of the butter and fry the bread cubes until crisp; set the croutons aside. In the same pan heat the remaining butter until a light brown, stir in the flour and brown; let cool. Wash the blueberries. Combine croutons, sugar, cinnamon, heavy cream and browned flour, add the blueberries. Whip the cream until stiff and carefully fold into the mixture. SERVING: Place the blueberry mixture on plates. Scoop ice-cream with two hot tablespoons and place in center of the blueberry mixture. Sprinkle with blueberries, garnish with mint leaves and dust with confectioner's sugar.
Similar recipes
- Berner brezeli #1
- Berner brezeli #2
- Berner heitisturm (blueberries with cinnamon croutons
- Kasseschnitten berner art
Random recipe of the day
Follow us
