Berner Heitisturm Blueberries With Cinnamon
Ingredients| SOUR CREAM ICECREAM 1 deciliter water (1/2 cup) 250 g granulated sugar (8.75 oz) 5 deciliter sour cream (2 1/8 cup) BLUEBERRIES 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 tsp ground cinnamon 2 deciliter heavy cream (7/8 cup) 1 deciliter whipping cream (1/2 cup) GARNISH 100 g blueberries (3.5 oz) 1 bunch fresh mint leaves 1 confectioner s sugar |
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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.
Servings:
4
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