Thursday, July 30, 2009
Blaubeerauflauf: Blueberry Pudding
Today I propose you another recipe that I could taste during my recent trip in Germany. This dessert is very similar to the French clafoutis but has some different ingredients. I was lucky enough to find freshly picked blueberries coming from the mountains near Bologna, but it also works with frozen ones, although maybe you should take care because they are more watery (so perhaps you'd better remove an egg white).
Ingredients for 6 servings: 7 cups of raw blueberries, 1 cup of all purpose flour, 9/10 cup of sugar, 1 cup of milk, 1 cuo of double cream, 5 eggs, 1 vanilla pod, 3 and ½ tablespoons of butter, 3 tablespoons of cognac, icing sugar, salt.
Preparation: let the butter soften at room temperature then add the flour, the sugar, a pinch of salt and begin mixing. Pour slowly both the cream and the milk, continuing to whip, and then the eggs, already whipped a bit before. Add the cognac and vanilla pod and put aside the mixture for at least an hour, so that it could become flavored. At this point you have to slowly add the blueberries so that most of them remain on the surface. You can also use a smaller quantity of blueberries compared to the original recipe, although I prefer the quantity indicated. Bake in a hot oven at 350 F for about 60-75 minutes and serve sprinkled with the icing sugar.