Photo: Jakob Fridholm/imagebank.sweden.se
Blueberry ”pie” with almond crumble and vanilla cream
: Restaurangakademin Stockholm
: Dessert
: 10
Ingredients
- 5dl (2 cups) of fresh or frozen blueberries
Almond crumble:
- 20 g (¾ oz) crushed almonds
- 20 g (¾ oz) butter
- 20 g (¾ oz) flour
- 25 g (1 oz) sugar
- 2 g salt
Vanilla cream:
- 1½dl (0,6 cup) sugar
- 5 egg yolks
- 5dl (2 cups) milk
- 1 vanilla bean, split and scraped
- 3 tablespoons corn flour
- 2dl (1 cup) whipped cream
Instructions
Almond crumble:
- Mix all ingredients together and spread like crumbles on a trey.
- Bake golden brown in the oven at 175°C/350°F for about 10 min.
Vanilla cream:
- Boil the milk and vanilla and let it steep for about 10 minutes.
- Whisk egg yolk, sugar and corn starch.
- Strain the vanilla milk on top of the eggs and boil while whipping vigorously for about 20 seconds.
- Pour into bowl and let cool in refrigerator.
- Fold in the whipped cream.
Presentation:
- Serve in a glass or a serving cup as shown.
