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Blueberries
Yogurt and vanilla ice parfait and balsamic wild blueberries compote
Author:
Les Cultures de chez nous
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Preparation
30
Baking
20
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
80 ml (1/3 cup) of water
250 ml (1 cup) of sugar
8 egg yolks
1/2 lemon
2 vanilla beans
150 ml (2/3 cup) of whip cream
150 ml (2/3 cup) of nature yogurt
375 ml (1 1/2 cup) of wild blueberries (fresh of frozen)
180 ml (3/4 cup) of sugar
60 ml (1/4 cup) of balsamic vinegar
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Yogurt and vanilla ice parfait and balsamic wild blueberries compote
From
Sep 23
to
Jan 01
Preparation
In a casserole, mix water and sugar and cook at 245 °F (118 °C) (use a candy thermometer).
In a bowl, set egg yolks, add zest of half a grated lemon and two split vanilla beans. Mix everything. Slowly pour boiling sugar over the mixture, while whisking. Continue until it cools down.
In a bowl, whisk whip cream an carefully add drained yogurt. Add everything to the preparation while mixing all carefully. Pour in a rectangular mold and set in the freezer for at least 6 hours.
In a casserole, cook wild blueberries, sugar and balsamic vinegar for 15 minutes at low heat and cool down at room temperature.
Unmold the parfait by quickly setting the mold under hot water before turning on a plate.
Slice 6 slices of ice parfait, set each in a plate and add a great spoon of balsamic blueberries.
Garnish with mint leaves (optional).
Chef's notes
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