Blueberry Dachi on Vanilla – Honey Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g puff pastry
- 250 g blueberries (blueberries)
- 60 g marzipan
- 1 egg white
- 10 g butter, soft
- 10 g almond (s), round
- 1 teaspoon butter, brown
- 70 g apricot jam
- 1 pinch orange (n) - peel, grated untreated
- 1 vanilla pod (s), the pulp
For the sauce:
- 200 g cream
- 20 g honey
- 1 vanilla pod (s), the pulp
- Flour for rolling
Print Recipe
Pin Recipe Instructions
- For the dachi, roll out the puff pastry with a little flour 2 to 3 mm thick and cut out 4 circles with a diameter of 12 to 14 cm with a round cutter. If there is no large ring at hand, a correspondingly large plate is placed on the dough and the dough circles cut out with a knife. Put something into the fridge.
- Sort the blueberries / blueberries, wash and drain well.
- Mix the marzipan with the egg white until smooth, add the butter, almonds and rum. Place the puff pastry bases on a baking sheet lined with baking paper, spread thinly with the marzipan mixture, leaving a 1-½ cm edge free. Sprinkle the blueberries tightly on the mass.
- Preheat the oven to 200 to 220 ° C. Bake the dachi on the bottom rack for 15 to 20 minutes, until the underside is golden brown.
- Heat the apricot jam with the orange peel and vanilla pulp in a small saucepan, let it steep a little, remove the orange peel and puree the jam with a hand blender.
- Brush the berries thinly with a brush
- For the vanilla-honey-cream, mix with the honey and the vanilla pulp and whip until semi-stiff. Place the hot dachi on a plate and arrange the cream around the dachi.
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