CRÈME AUX BIMBRELLES (BLUEBERRY CREAM)
Ingredients
- 7 grams gelatin powder
- 250 ml cream
Directions
- Directions
- Put 750 grams of blueberries into a saucepan and reduce to 1 cup or so of very thick puree. Strain the puree then add 175 grams sugar and the juice of a lemon. Stir well to dissolve.
- Melt 7 grams gelatin in a tablespoon or so of a water in a double boiler over simmering water. Add the gelatin to the berry puree then add 200 fresh whole blueberries.
- Refrigerate, keeping a close eye on the mixture and meanwhile whip 250 ml cream till barely mounding. As soon as the gelatin shows signs of setting, fold in the cream then turn the mixture into an oiled mound and refrigerate at least 4 hours.
- Serve with more lightly whipped cream, sweetened and flavored with 1 tablespoon of cognac.
