Bourbon vanilla cream with blueberry puree and candied walnuts

Ingredients for 4 servings:

• 250 g mascarpone
• 500 g low-fat curd cheese
• 200 g cream
• 2 vanilla pods
• 1 lemon(s), organic, zest
• 1 tsp, heaped cinnamon powder
• 100 ml maple syrup
• 250 g blueberries, fresh or frozen
• ½ lemon(s), juice
• 1 tsp, heaped cinnamon powder
• 50 g xylitol (sugar substitute) or 40 g sugar
• 100 ml water
• 100 g walnuts
• 30 g butter
• 50 g sugar
• 2 tbsp water
• 2 pinches of salt
• some maple syrup for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 10 hours; Total time approx. 19 hours

refined

First, prepare the blueberry puree, as it needs to be completely cold before further processing. To do this, mix the water with the sugar and bring to a boil. Now add the blueberries and return to a boil, then add the lemon juice and cinnamon. Cook uncovered for a good 5 minutes until it thickens, stirring frequently. Then transfer to a bowl and chill. Now prepare the bourbon vanilla cream. To do this, split the vanilla pods and scrape out the seeds thoroughly, for example with the back of a teaspoon. Add the seeds to the cream and whip until stiff peaks form, then chill. In a bowl, mix the mascarpone, low-fat quark, lemon zest, cinnamon, and maple syrup well. I use a hand mixer on low speed for this. Now carefully fold the cream into the mixture until it forms a smooth mixture. Fill four glasses or bowls about 1/3 full with the cream, then divide the cold blueberry puree between the glasses and finally spread the rest of the cream over the puree. To ensure the layers last, I place the jars in the freezer for about half an hour after each layer. After the last layer of cream, the jars go into the refrigerator for at least 2 hours. I recommend leaving the dessert in the refrigerator overnight. For the candied walnuts, heat the butter in a non-stick pan over high heat. As soon as the butter bubbles, add the sugar and mix, then add enough water to make the sugar syrupy and stirrable. Stir in the cinnamon and salt and bring to a boil, then reduce the heat slightly. Now add the walnuts, broken into large pieces, and stir continuously until they candied. This is when the shiny sugar mass envelops the walnuts and the typical roasted aroma spreads through the air. Then pour the walnuts onto a baking sheet lined with baking paper and spread them out with two forks until they are completely cool. Then transfer them to an uncovered bowl. Tip: The fresher they are prepared before serving, the crisper they will taste. Before serving, remove the dessert from the refrigerator, cover with a thin layer of maple syrup, and garnish with the candied walnuts. Simply serve any leftover walnuts in a small bowl; they’ll definitely be a hit, as they also taste fantastic as a snack.