Creme aux bimbrelles (blueberry cream)
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Creme aux bimbrelles (blueberry cream)
  French    Creams  
Last updated 6/12/2012 1:01:15 AM. Recipe ID 24570. Report a problem with this recipe.
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      Title: Creme aux bimbrelles (blueberry cream)
 Categories: French, Desserts, Ceideburg 2
      Yield: 6 Servings
 
           Text Only
 
  Always thought that Irma la Douce was a bimbrelle.  Imagine my
  surprise when I found out a bimbrelle is a type of huckleberry...
  
  From the Lorraine region in northern France, this traditional recipe
  utilises a variety of huckleberry called bimbrelle which grows wild
  in the forests of the Vosges.  However, it is, if anything, better
  made with cultivated blueberries.
  
  Put 750 g of blueberries into a saucepan and reduce to 1 cup or so of
  very thick puree.  Strain the puree, then add 175 g sugar and the
  juice of a lemon.  Stir well to dissolve.
  
  Melt 7 g gelatine in a tablespoon or so of water in a double boiler
  over simmering water.  Add the gelatine to the berry puree, then add
  200 fresh, whole blueberries.  Refrigerate, keeping a close eye on
  the mixture, and meanwhile whip 250 mL cream till barely mounding. As
  soon as the gelatin shows signs of setting, fold in the cream then
  turn the mixture into an oiled mould and refrigerate at least 4 hours.
  
  Serve with more lightly whipped cream, sweetened and flavoured with 1
  tablespoon of cognac.
  
  Makes 6 servings.
  
  




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Recipe ID 24570 (Apr 03, 2005)

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