Berner Heitisturm (Blueberries With Cinnamon Croutons)

Recipe Ingredients

		Sour Cream Ice Cream
1/8		Water - (1/2 cup)
250		Granulated sugar - (8.75 oz)
1/2		Sour cream - (2 1/8 cup)
		Blueberries
80		White bread - (2.75 oz)
100		Butter - (3.5 oz)
50		Sifted flour - (1.75 oz)
800		Blueberries - (1 3/4 lbs)
150		Granulated sugar - (5.5 oz)
1 teaspoon	5ml	Ground cinnamon
1/4		Heavy cream - (7/8 cup)
1/8		Whipping cream - (1/2 cup)
		Garnish
100		Blueberries - (3.5 oz)
1		Fresh mint leaves
		Confectioner's sugar

Recipe Instructions

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.

Source:
The Benson Hotel, Portland, Oregon

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