Creme Glacee Aux Myrtilles (Frozen Blueberry Cream)

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the blueberries and the jam in a pot and heat until jam is entirely melted.
  • Add lemon juice and transfer to a blender and blend till smooth.
  • Strain into a large bowl and freeze until mixture is semi-solid.
  • Stir at regular intervals to prevent formation of lumps.
  • Whip the cream to the light, Chantilly stage and add the lemon rind.
  • Fold the cream into the semi-solid blueberry mixture until homogenous.
  • Pour into a shallow cake pan.
  • Freeze until solid.
  • Let sit at room temperature frive minutes before dishing out with ice cream scoop.
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