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Receta Berner Heitisturm (Blueberries With Cinnamon Croutons
by Global Cookbook

Berner Heitisturm (Blueberries With Cinnamon Croutons
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Ingredientes

  • 1 dl Water (1/2 c.)
  • 250 gm Granulated sugar (8.75 ounce)
  • 5 dl Lowfat sour cream (2 1/8 c.)
  • 80 gm White bread (2.75 ounce)
  • 100 gm Butter (3.5 ounce)
  • 50 gm Sifted flour (1.75 ounce)
  • 800 gm Blueberries (1 3/4 lbs)
  • 150 gm Granulated sugar (5.5 ounce)
  • 1 tsp Grnd cinnamon
  • 2 dl Heavy cream (7/8 c.)
  • 1 dl Whipping cream (1/2 c.)
  • 100 gm Blueberries (3.5 ounce)
  • 1 bn fresh mint leaves Confectioner's sugar

Direcciones

  1. Berner Heitisturm (Blueberries with cinnamon croutons and sour-cream ice-cream) ICE-CREAM: Bring water and sugar to a boil. Let cold. Stir in lowfat 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 till crisp; set the croutons aside. In the same pan heat the remaining butter till a light brown, stir in the flour and brown; let cold. Wash the blueberries. Combine croutons, sugar, cinnamon, heavy cream and browned flour, add in the blueberries. Whip the cream till stiff and carefully fold into the mix. SERVING: Place the blueberry mix on plates. Scoop ice-cream with two warm Tbsp. and place in center of the blueberry mix. Sprinkle with blueberries, garnish with mint leaves and dust with confectioner's sugar.