Berner Heitisturmdesserts ----SOUR CREAM ICECREAM---- 1 deciliter water (1/2 cup) 250 gm granulated sugar (8.75 oz) 5 deciliter sour cream (2 1/8 cup) ----BLUEBERRIES---- 80 gm white bread (2.75 oz) 100 gm butter (3.5 oz) 50 gm sifted flour (1.75 oz) 800 gm blueberries (1 3/4 lbs) 150 gm granulated sugar (5.5 oz) 1 teaspoon ground cinnamon 2 deciliter heavy cream (7/8 cup) 1 deciliter whipping cream (1/2 cup) ----GARNISH---- 100 gm blueberries (3.5 oz) 1 bunch fresh mint leaves 1 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. |
