Delicacy Cream with Blueberries

Rating: 3.40 / 5.00 (20 Votes)

Total time: 1 hour

Servings: 3.0 (servings)


Delicacy cream:



Rinse ramekins with cold water and refrigerate.

Soak gelatine in cold water. Mix egg, yolk, vanilla pulp and granulated sugar and whip over steam until thick and creamy. Remove cream from steam. Heat cherry brandy, squeeze gelatin and dissolve in it, quickly stir into egg mixture. Place bowl in cold water and let cream cool to room temperature while stirring.

Whip the cream and fold into the cream together with the yogurt. Line ramekins with plastic wrap and pour in the cream. Cover and refrigerate for 4 – 6 hours to set.

Preheat oven to 170 °C. Cover baking tray with baking paper.

Beat egg with icing sugar, vanilla sugar, flour and a small pinch of salt until smooth. Spread the mixture thinly on the baking paper and bake in the oven at 200 °C for about 7 minutes until light brown. Remove the dough from the oven, let it cool and break it into pieces. Mix blueberries with sugar and lemon juice and let stand for a short time. Dip the ramekins briefly in hot water, turn the creams out onto plates, garnish with the crispy delicacies and arrange with the marinated blueberries.

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