| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 1 |
dl |
Water (1/2 cup) |
| 250 |
g |
Granulated sugar (8.75 oz) |
| 5 |
dl |
Sour cream (2 1/8 cup) |
| 80 |
g |
White bread (2.75 oz) |
| 100 |
g |
Butter (3.5 oz) |
| 50 |
g |
Sifted flour (1.75 oz) |
| 800 |
g |
Blueberries (1 3/4 lbs) |
| 150 |
g |
Granulated sugar (5.5 oz) |
| 1 |
ts |
Ground cinnamon |
| 2 |
dl |
Heavy cream (7/8 cup) |
| 1 |
dl |
Whipping cream (1/2 cup) |
| 100 |
g |
Blueberries (3.5 oz) |
| 1 |
|
Bunch fresh mint leaves |
|
|
Confectioner's sugar |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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