Bourbon Vanilla Cream with Blueberry Purée and Candied Walnuts

Summary

Ingredients

For the cream:

• 250 g mascarpone
• 500 g low-fat quark
• 200 g cream
• 2 vanilla pod (s)
• 1 lemon (s), organic, zest it
• 1 teaspoon, heaped cinnamon powder
• 100 ml maple syrup

For the mush:

• 250 g blueberries, fresh or frozen
• 0.5 ½ lemon (s), juice it
• 1 teaspoon, heaped cinnamon powder
• 50 g xylitol (suar substitute) or 40 suar
• 100 ml water

For the candied nuts:

• 100 g walnuts
• 30 g butter
• 50 grams sugar
• 2 tablespoon water
• 2 pinch (s) salt
• some maple syrup to decorate

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Instructions

1. First prepare the blueberry pulp, as it has to be completely cold for further processing. To do this, mix the water with the sugar and bring to the boil. Now add the blueberries and bring to the boil again, then add the lemon juice and cinnamon.
2. Cook for a good 5 minutes, uncovered, until it thickens, stirring again and again. Then transfer to a bowl and chill.
3. Now prepare the bourbon vanilla cream. To do this, cut open the vanilla pods and e.g., scrape it out thoroughly with the back of a teaspoon. Pour the pulp into the cream and whip until stiff, then chill.
4. Mix the mascarpone, low-fat quark, lemon zest, cinnamon and maple syrup together in a bowl. I use a hand mixer on a low level for this. Now carefully fold the cream into the mixture until a homogeneous mass is formed.
5. Fill four glasses or bowls about 1/3 with the cream, then distribute the cold blueberry puree on the glasses and finally distribute the rest of the cream on the puree.
6. To keep the layers in good condition, I put the glasses in the freezer for about half an hour after each layer. After the last layer of cream, put the jars in the refrigerator for at least 2 hours. I recommend leaving the dessert in the refrigerator overnight.
7. For the candied walnuts, heat the butter in a non-stick pan on the highest setting. As soon as the butter starts to bubble, add the sugar and stir, then add enough water to make the sugar syrupy and easy to stir.
8. Now stir in the cinnamon and salt and bring to the boil, then reduce the heat a little. Now add the walnuts, broken into coarse pieces, and stir continuously until they candy. This is the moment when the shiny sugar mass surrounds the walnuts and the typical roasted aromas spread through the air.
9. Then pour the walnuts onto a baking sheet lined with baking paper and spread them with two forks until they are completely cold. Then put in a bowl without a lid. Tip: The fresher they are prepared before serving, the crisper they taste.
10. Take the dessert out of the fridge before serving, cover with a thin layer of maple syrup and decorate with the candied walnuts.
11. Just offer the rest of the walnuts in a bowl, they will definitely find buyers, because they also taste fantastic as a snack.

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