Berner Heitisturm(Blueberries With Cinnamon Croutons ...

* Exported from MasterCook *

BERNER HEITISTURM (BLUEBERRIES WITH CINNAMON CROUTONS ...

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 cup)
250 g Granulated sugar (8.75 oz)
5 dl Sour cream (2 1/8 cup)
-----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 t Ground cinnamon
2 dl Heavy cream (7/8 cup)
1 dl Whipping cream (1/2 cup)
-----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.



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