Airy Blueberry Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g blueberries, frozen
- 180 ml water
- 85 grams sugar
- 35 g durum wheat semolina
- 1 small lemon (s)
- 200 ml cream
- 1 point vanilla sugar
Print Recipe
Pin Recipe Instructions
- Let the blueberries thaw. Squeeze a small or half a large lemon. Bring the blueberries to the boil with the water, sugar, durum wheat semolina and lemon juice and simmer for about 5 minutes at a medium temperature. Then let the mixture cool down.
- When the mixture has cooled down, use a hand blender to puree until frothy. Whip the cream with a packet of vanilla sugar until stiff and fold in loosely.
- I think it`s nice to mix in some fresh blueberries to have a bite. A few frozen berries will also do - depending on their size, it takes about 2 hours in the refrigerator before they are edible.
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