Berner heitisturm (blueberries with cinnamon croutons
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Berner heitisturm (blueberries with cinnamon croutons
  Blueberries    Cinnamon  
Last updated 6/12/2012 1:08:24 AM. Recipe ID 34866. Report a problem with this recipe.
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      Title: Berner heitisturm (blueberries with cinnamon croutons
 Categories: Desserts
      Yield: 4 Servings
 
MMMMM--------------------SOUR CREAM ICE-CREAM-------------------------
      1 dl Water (1/2 cup)
    250 g  Granulated sugar (8.75 oz)
      5 dl Sour cream (2 1/8 cup)

MMMMM------------------------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 ts Ground cinnamon
      2 dl Heavy cream (7/8 cup)
      1 dl Whipping cream (1/2 cup)

MMMMM--------------------------GARNISH-------------------------------
    100 g  Blueberries (3.5 oz)
      1    Bunch 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.
  
  File




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Recipe ID 34866 (Apr 03, 2005)

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