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Blueberry and Vanilla Cold Bowl

5 from 3 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 88 kcal

Ingredients
 

  • 500 g Blueberries
  • 1 Organic lemon
  • 125 ml Black currant nectar
  • Pulp of 1 vanilla pod
  • 80 g Sugar
  • 1 L Cold buttermilk
  • 80 g Cantuccini or Amarettini

Instructions
 

  • Sort the blueberries. Wash the organic lemon and finely grate the peel, squeeze the lemon.
  • Puree 2,350 g blueberries, lemon zest and juice, currant nectar, vanilla pulp and sugar. Stir in the cold buttermilk and chill the soup for at least 1 hour.
  • Roughly chop the cantuccini or amarettini.
  • Sprinkle the soup with the rest of the blueberries and cantuccini or amarettini.

Nutrition

Serving: 100gCalories: 88kcalCarbohydrates: 19gProtein: 0.5gFat: 0.5g
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Written by John Myers

Professional Chef with 25 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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