Swedish Cinnamon Cream with Blueberries
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 ml milk
- 100 ml cream, liquid
- 2 sticks cinnamon, alternatively cinnamon powder
- 3 egg yolks
- 2 teaspoons cornstarch
- 70 g raw cane suar
- 250 g blueberries (blueberries)
- 4 tablespoon raw cane sugar
- Mint, some leaflets
- some bilberries (blueberries) for garnish
Print Recipe
Pin Recipe Instructions
- Bring the milk and cream with the cinnamon sticks to the boil and let stand for approx. 20 minutes so that the cinnamon aroma can develop.
- Mix the egg yolks, cornstarch and sugar together.
- Divide the washed and dabbed blueberries between four glasses.
- Remove the cinnamon sticks from the milk and stir in the starch mixture. Simmer while stirring until the cream thickens. Spread the cinnamon cream over the four glasses and let cool down a little. Put 1 tablespoon of raw cane sugar on each glass and caramelize with a gas burner or under the grill. Garnish with blueberries and mint leaves and serve.
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