Back from vacation in the mountains. I'm rested, I read tons of crime fiction, I slept, I drove the mushrooms and blueberries, observed deer, squirrels and groundhogs, while my cat was leading a hard life to mice in the cottage ...
Besides, I extend my vacation though, because this year the harvest is fabulous. The cat also would have stayed ...
Got stuffed mushrooms and chanterelles, I made blueberry jam and wild raspberries, canned mushrooms in vinegar. Question dessert, I stayed very simple: red fruit, whipped cream and meringues.
I still tried a few experiments of blueberry pie: the basic version, puff pastry, background ground almonds and blueberries did not entirely convinced.
By cons I liked it:
For a pie of 25 cm in diameter: 1 portion of pastry, spread on buttered plate.
Garnish with a custard made with:
1.5 dl milk
a handful of flowers of meadowsweet (or Woodruff, otherwise 1 / 2 vanilla bean);
heat the milk, add flowers, infuse for 10 minutes and filter;
1 egg, 10 to 15 grams of flour, 25 g sugar, mix and stir in warm milk, whisking;
bring to a boil to take the cream, then spread over dough.
Spread over 300 grams of blueberries, 2 tablespoons sugar.
Cook 40 minutes at 180 degrees.
My baker told me about the blueberry meringue pies, but I did not go far: oven too basic, and pretty good ... tart
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