February 27, 2009
I love blueberries. Since we are far away from blueberry season, you have two possibilities. You can go for frozen berries, which are pretty good, or you can splurge on imported blueberries. In the southern hemisphere they are enjoying summer, so they share with us their fresh produce. The Chilean fresh blueberries you can enjoy in winter come from places like this one:
Isn’t that quaint? Here you can have a look at some more pictures of the Chilean lake district, part of my after holiday escape!:
In addition, I’m one of those people who love to have ice cream in freezing weather. This protein-rich sorbetto di mirtilli (blueberry sorbet) is incredibly good, refreshing, light and fluffy! The addition of egg white not only contributes to the protein content, but also helps the sorbet to preserve a fantastic texture. You won’t even need to wait because you can enjoy it right from the freezer!
2 cups blueberries
1 cup sugar
1 ¾ cup water
1 egg white
1 Tbsp martini bianco (or blueberry vodka)
In a saucepan dissolve 1 cup of sugar with 1¾ cup of water over medium heat. Add the blueberries and bring it to a simmer for a couple of minutes, until the blueberries pop and the water turns into a blueberry sauce. When the sauce is cool, blend it at high speed in an electric blender. Pour this blueberry puree into your ice cream maker (you can use a sieve if you like). While your machine is working, pour in the martini bianco and the egg white. After about 20 minutes you’ll be enjoying a perfectly delectable dessert!
Express blueberry jam
Tarte aux bleuets
The Chilean lake district