in Dessert Recipes

Airy blueberry cream

updated

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Ingredients for 4 servings:

  • 200 g blueberries, frozen
  • 180 ml water
  • 85 g sugar
  • 35 g durum wheat semolina
  • 1 small lemon(s)
  • 200 ml cream
  • 1 tbsp vanilla sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple and delicious

Let the blueberries thaw. Squeeze the juice from a small lemon or half a large one. Bring the blueberries to a boil with the water, sugar, durum wheat semolina, and lemon juice, then simmer over medium heat for about 5 minutes. Then let the mixture cool. Once cooled, puree with a hand blender until fluffy. Whip the cream with a packet of vanilla sugar until stiff peaks form and fold in loosely. I like to mix in some fresh blueberries for a bit of crunch. Frozen berries will also work – depending on their size, they’ll take about 2 hours in the fridge to be edible.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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