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
A Recipe for
Berner Heitisturm (Blueberries With Cinnamon
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This Recipe for Berner Heitisturm (Blueberries With Cinnamon is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Berner Heitisturm (Blueberries With Cinnamon from the recipe cookbook of Recipes-to-go (Fruit)
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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.
Serves: 4
Berner Heitisturm (Blueberries With Cinnamon Recipe brought to you by Recipes To-Go