*  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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