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Blueberry and Vanilla Cold Bowl

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Blueberry and Vanilla Cold Bowl

The perfect blueberry and vanilla cold bowl recipe with a picture and simple step-by-step instructions.

  • 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
  1. Sort the blueberries. Wash the organic lemon and finely grate the peel, squeeze the lemon.
  2. 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.
  3. Roughly chop the cantuccini or amarettini.
  4. Sprinkle the soup with the rest of the blueberries and cantuccini or amarettini.
Dinner
European
blueberry and vanilla cold bowl

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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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