Blueberry Sauce
8 servings
15 minutes
Blueberry sauce is a delicate, rich treat with a subtle lemon tartness framing the sweetness of forest berries. Its origin is a result of culinary creativity where classic techniques meet an authorial approach. The flavor of the sauce is a balance between the natural freshness of blueberries and the soft sweetness of sugar, with a light citrus accent. An ideal companion for desserts: it enhances the sophistication of pancakes, adds brightness to ice cream, or complements the elegance of cheese platters. A successful touch for breakfast or festive tables, this sauce fills dishes with the charm of forest berries and the warmth of home cooking.
1
In a two-liter pot, mix sugar, finely ground corn flour, and cold water. Bring to a boil, stirring constantly. Add fresh or frozen (thawed) blueberries. Bring to a boil again, stirring. Reduce heat and cook for another minute.
- Sugar: 70 g
- Corn flour: 2 teaspoons
- Water: 60 ml
- Blueberry: 300 g
2
Remove from heat and pour in lemon juice. Serve warm. You will have about 400 milliliters of sauce.
- Lemon juice: 2 teaspoons