Best Creme Glacee Aux Myrtilles Frozen Blueberry Cream Recipes

ICED BLUEBERRIES IN SWEET CREAM

Steps:

• We prefer to start with fresh blueberries rather than frozen ones, because many frozen berries are often processed improperly. To get started, sort your blueberries, setting aside any overripe ones for immediate snacking. The key is to freeze the berries flat, using a plate or baking sheet in the freezer. After the berries are frozen, they can be transferred to a bag and stored for up to six months.
• While the berries are freezing, combine the egg whites and 1 cup of the milk in a pan on the stovetop, and bring to just under a boil, whisking all the while. Let it simmer for around 5 minutes, then add the honey and salt. After simmering for another minute or two, strain the mixture into a bowl. Add the remaining milk and sugar. Pour the sauce into a pitcher or serving dish and chill; it will thicken as it chills.
• Pour the cooled sweet cream over the frozen berries to serve.

JULIA CHILD'S BERRY CLAFOUTIS

Steps:

• Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
• Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
• Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
• Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
• Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

TARTE AUX MYRTILLES (BLUEBERRY TART)

Steps:

• For the dough: In a food processor, combine the flour, powdered sugar, vanilla and 125 g butter. Add milk and egg yolk. Blend until you have a smooth dough.
• Wrap with foil and refrigerate for one hour.
• Spread dough into spring form and pierce with a fork. Let rest for another hour.
• For the almond cream: Zest and juice the lemon. Beat together brown sugar and eggs, add ground almonds and soft butter, then add lemon zest and juice. Let rest for an hour.
• Preheat oven to 350°F.
• Fill almond cream into prepared crust, let bake for about 30 minutes.
• Remove half baked tarte from the oven and top with frozen blueberries. Put back into the oven for 15 minutes, then remove from oven, let cool a bit, then remove rim of the spring form and let cool the tart on a rack.

CREME GLACEE AUX MYRTILLES (FROZEN BLUEBERRY CREAM)

Steps:

• 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.