Blueberry Cream
4 servings
55 minutes
Blueberry cream is a delicate and refined treat that carefully preserves the traditions of German cuisine. Its rich berry flavor combines with subtle citrus notes of lemon, creating a perfect balance of tartness and sweetness. Thanks to gelatin, the dessert acquires an airy, velvety texture, while the decoration of whipped egg whites with powdered sugar adds sophistication. This dessert not only delights with its taste but also impresses with its aesthetic presentation, making it an excellent choice for festive dinners or cozy evenings with a cup of fragrant tea. Historically, such creams were popular among European aristocracy and today they find a place on gourmet tables around the world.
1
Add a little water, sugar, lemon zest to the blueberries and bring to a boil. Then cool, add lemon juice (or citric acid), egg yolks, and dissolved gelatin.
- Blueberry: 500 g
- Sugar: 100 g
- Lemon: 1 piece
- Chicken egg: 3 pieces
- Gelatin: 20 g
2
Soak gelatin in cold boiled water (180 g) for 1.5–2 hours to swell. Then dissolve the swollen gelatin by heating.
- Gelatin: 20 g
3
The prepared cream is poured into bowls. Once the cream sets, it is decorated with egg whites whipped with powdered sugar.
- Chicken egg: 3 pieces
- Powdered sugar: 3 tablespoons