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Berner Heitisturm
(Blueberries with cinnamon croutons and sour-cream ice-cream)
Servings: 4

1 dl water (1/2 cup)
250 g granulated sugar (8.75 oz)
5 dl sour cream (2 1/8 cup)

80 g white bread (2.75 oz)
100 g butter (3.5 oz)
50 g sifted flour (1.75 oz)
800 g blueberries (1 3/4 lbs)
150 g granulated sugar (5.5 oz)
1 ts ground cinnamon
2 dl heavy cream (7/8 cup)
1 dl whipping cream (1/2 cup)

100 g blueberries (3.5 oz)
1 bunch fresh mint leaves
confectioner's sugar

Bring water and sugar to a boil. Let cool. Stir in sour cream.

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.

Place the blueberry mixture on plates. Scoop ice-cream 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.


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