Berner Heitisturm (Blueberries With Cinnamon Croutons Recipe

• 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

1. Berner Heitisturm (Blueberries with cinnamon croutons and sour-cream ice-cream) ICE-CREAM: Bring water and sugar to a boil.
2. Let cold.
3. Stir in lowfat sour cream.
4. Freeze.
5. BLUEBERRIES: Remove the rind from the bread and cut the slices into small cubes.
6. Heat half of the butter and fry the bread cubes till crisp; set the croutons aside.
7. In the same pan heat the remaining butter till a light brown, stir in the flour and brown; let cold.
8. Wash the blueberries.
9. Combine croutons, sugar, cinnamon, heavy cream and browned flour, add in the blueberries.
10. Whip the cream till stiff and carefully fold into the mix.
11. SERVING: Place the blueberry mix on plates.
12. Scoop ice-cream with two warm Tbsp.
13. and place in center of the blueberry mix.
14. Sprinkle with blueberries, garnish with mint leaves and dust with confectioner's sugar.

water, sugar, sour cream, white bread, butter, flour, blueberries, sugar, cinnamon, heavy cream, whipping cream, blueberries, mint

Taken from cookeatshare.com/recipes/berner-heitisturm-blueberries-with-cinnamon-croutons-83616 (may not work)