Soured milk flummery with berry sauce

Name: Soured milk flummery with berry sauce
Cook time: 25 min
Total time: 4 h 25 min
Yield: 4
Ingredients: 4 sheets Gelatine; 200 g Soured milk; 3 TABLESPOONS Sugar; 1 pck. Vanilla sugar; 1 Lemon; 125 g Whipped cream; 300 g Frozen blueberries; 2 TEASPOONS crushed pistachios

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Freshly seasoned with lemon and wonderfully prepared, this dessert is also ideal when guests come. The icing on the cake is the Blitz blueberry puree

COOK TIME
25 mins

TOTAL TIME
265 mins

Ingredients

Servings: 4

4 sheets Gelatine
200 g Soured milk
3 TABLESPOONS Sugar
1 pck. Vanilla sugar
1 Lemon
125 g Whipped cream
300 g Frozen blueberries
2 TEASPOONS crushed pistachios

Directions

1
For the Flummeri, soak gelatine in cold water. Mix the soured milk, 2 tbsp. sugar, vanilla sugar and lemon juice. Squeeze the gelatine and dissolve over a low heat. First stir 2-3 tbsp. soured milk into the gelatine, then stir into the remaining soured milk. Cool until the mixture begins to gel.
2
Whip the cream until stiff and fold into the soured milk. Divide into four portion moulds (each containing approx. 1⁄8 l) and chill for approx. 4 hours.
3
For the sauce defrost blueberries. Finely puree the blueberries and 1 tbsp. sugar with a hand blender.
4
Carefully remove flummery from the edge with a sharp knife. Dip the moulds briefly in hot water and turn the flummery over onto four plates. Serve with berry sauce and pistachios.