Creme Glacee Aux Myrtilles Frozen Blueberry Cream Recipes

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.

FROZEN ANCHOVY CREAM

Steps:

• Line a round 8-inch pie pan or an oblong loaf pan with clingfilm.
• Drain anchovies and set a few aside for garnishing.
• Mash 10-12 fillets with a fork.
• Whip cream.
• Mix cream with mashed anchovies and one tablespoon chopped chives.
• Season with the pepper.
• Pour into prepared pan, cover with cling film and freeze for 12-14 hours (can be kept in freezer for up to one week).
• Remove from freezer 1 hour before serving.
• Unmold.
• Garnish with remaining chives and anchovy fillets, split lenghtwise.
• Keep in refridgerator until serving, should be eaten half frozen.
• Serve with baked potatoes or dark bread.

LOW CAL BLUEBERRY APPLESAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly coat a 16-cup muffin pan with cooking spray.
• Mix together 1 1/2 cups all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture.
• Whisk together the buttermilk, applesauce, egg, oil, and vanilla extract in a small bowl.
• Toss the blueberries in 1/4 cup all-purpose flour to lightly coat the berries.
• Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened. Fold in the blueberries.
• Divide the mixture evenly among the muffin cups. Bake the muffins for 20 minutes. Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins and serve warm or at room temperature.

CRèME VICHYSSOISE GLACEE

Steps:

• Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
• Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
• Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
• Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.

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.

BLUEBERRY ORANGE SMOOTHIE

Steps:

• Peel orange & remove all the white pith, then separate into sections.
• To blender, add orange sections, yogurt, milk, frozen berries & sugar, then cover & blend until smooth.
• If adding ice, add now, then cover & blend again until smooth.
• Serve in chilled glasses.