Blueberry Cream

Mash the blueberries with a fork and whisk with the sugar and cinnamon. Whip the cream until stiff and fold into the berries. Immediately fill into dessert bowls and bring to the table.

Tip:

Instead of blueberries, currants, raspberries, strawberries, gooseberries or blackberries can also be used.

However, firmer berries, such as gooseberries or blackberries, must first be briefly boiled with the sugar and allowed to cool before mixing with the cream.

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