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Berner Heitisturm (Blueberries With Cinnamon Croutons) Recipe - Cooking Index

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Berner Heitisturm (Blueberries With Cinnamon Croutons)

Courses: Dessert
Serves: 4 people

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)
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 5mlGround cinnamon
1/4   Heavy cream - (7/8 cup)
1/8   Whipping cream - (1/2 cup)
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.

The Benson Hotel, Portland, Oregon


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