Tuesday, September 21, 2010

Blueberry Brittle with White Chocolate Ice Cream

By: Lucy Waverman

Demerara sugar is an unrefined, coarse-grained brown sugar that gives an extra crunch to this excellent dessert.

3 cups (750 mL) blueberries
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) grated lemon rind

3/4 cup (175 mL) all-purpose flour
Pinch salt
1/2 tsp (2 mL) ground cinnamon
1/2 cup (125 mL) packed Demerara sugar
1/4 cup (50 mL) unsalted butter

1. Preheat oven to 350ºF (180ºC).

2. Toss blueberries with granulated sugar, flour and lemon rind. Place in a medium-sized buttered ovenproof dish.

3. Place flour, salt, cinnamon and Demerara sugar in food processor. Distribute butter over flour mixture. Process until the mixture resembles coarse bread crumbs. Sprinkle over fruit.

4. Bake for 35 to 40 minutes or until golden brown. Serve with White Chocolate Ice Cream. (recipe follows)

Serves 4

White Chocolate Ice Cream
1 cup (250 mL) grated white chocolate
2 tbsp (25 mL) whipping cream
2 cups (500 mL) vanilla ice cream, softened

1. In a heavy pot or double boiler melt chocolate and whipping cream together over low heat. When it is just liquified, remove from heat. Cool slightly and stir in vanilla ice cream slowly so as not to seize the chocolate. Pack into a freezer container and freeze for 2 hours or until needed.

Serves 4


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