Title: Berner Heitisturm (Blueberries with Cinnamon Croutons ...
Categories: Dessert
Yield: 4 Servings

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	ts	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.

From: P.Buehrer, The new swiss cuisine, Medon-Verlag, Luzern, ISBN 3-906994-06-6

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