Berner heitisturm (blueberries with cinnamon croutons
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.
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