Recipe - Berner Heitisturm (Blueberries With Cinnamon Croutons

SOUR CREAM ICECREAM
1 dl Water (One half cup)
250 g Granulated sugar (8.75 oz)
5 dl Sour cream (2 1/8 cup)

BLUEBERRIES
80 g White bread (2.75 oz)
100 g Butter (3.5 oz)
50 g Sifted flour (1.75 oz)
800 g Blueberries (1 Three fourths lbs)
150 g Granulated sugar (5.5 oz)
1 teaspoon Ground cinnamon
2 dl Heavy cream (7/8 cup)
1 dl Whipping cream (One half cup)

GARNISH
100 g Blueberries (3.5 oz)
1 Bunch fresh mint leaves
Confectioner's sugar

Berner Heitisturm (Blueberries with cinnamon croutons and sourcream
icecream) ICECREAM: Bring water and sugar to a boil. Let cool. Stir in
sour cream. Freeze. BLUEBERRIES: Remove the rind from the bread and cut the
slices into small cubes. Heat half of the butter and fry the bread cubes
until crisp; set the croutons aside. In the same pan heat the remaining
butter until a light brown, stir in the flour and brown; let cool. Wash the
blueberries. Combine croutons, sugar, cinnamon, heavy cream and browned
flour, add the blueberries. Whip the cream until stiff and carefully fold
into the mixture. SERVING: Place the blueberry mixture on plates. Scoop
icecream with two hot tablespoons and place in center of the blueberry
mixture. Sprinkle with blueberries, garnish with mint leaves and dust with
confectioner's sugar.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip