Berner heitisturm (blueberries with cinnamon

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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