Creme Aux Bimbrelles (Blueberry Cream)

Title:
Creme Aux Bimbrelles (Blueberry Cream)

Yield:
6 Servings

Categories:
French,
Desserts




Ingredients:





          Text Only






 Always thought that Irma la Douce was a bimbrelle.  Imagine my


 surprise when I found out a bimbrelle is a type of huckleberry...


 


 From the Lorraine region in northern France, this traditional recipe


 utilises a variety of huckleberry called bimbrelle which grows wild


 in the forests of the Vosges.  However, it is, if anything, better


 made with cultivated blueberries.


 


 Put 750 g of blueberries into a saucepan and reduce to 1 cup or so of


 very thick puree.  Strain the puree, then add 175 g sugar and the


 juice of a lemon.  Stir well to dissolve.


 


 Melt 7 g gelatine in a tablespoon or so of water in a double boiler


 over simmering water.  Add the gelatine to the berry puree, then add


 200 fresh, whole blueberries.  Refrigerate, keeping a close eye on


 the mixture, and meanwhile whip 250 mL cream till barely mounding.


 As soon as the gelatin shows signs of setting, fold in the cream then


 turn the mixture into an oiled mould and refrigerate at least 4 hours.


 


 Serve with more lightly whipped cream, sweetened and flavoured with 1


 tablespoon of cognac.


 


 Makes 6 servings.


 


 From "Raw Materials" by Meryl Constance, Sydney Morning Herald,


 1/5/93.


 


 Posted by Stephen Ceideberg; February 17 1993.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip