Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sour Cream Ice-Cream:
1 dl Water (1/2 c)
250 g Granulated sugar (8 3/4 oz)
5 dl Sour cream (2 1/8 c)
Blueberries:
80 g White bread (2 3/4 oz)
100 g Butter (3 1/2 oz)
50 g Flour (1 3/4 oz) -- sifted
800 g Blueberries (1 3/4 lb)
150 g Granulated sugar (5 1/2 oz)
1 ts Ground cinnamon
2 dl Heavy cream (7/8 c)
1 dl Whipping cream (1/2 c)
Garnish:
100 g Blueberries (3 1/2 oz)
1 bn Fresh mint leaves
Confectioner's sugar
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.
