Recipe for 4 people
Blueberry compote
| 500g | Blueberries, frozen (or fresh, wild) |
| 2 TBSP. | sugar |
| 1 dl | water |
| 1 | pinch of salt |
Blueberry chip
| 40g | flour |
| 40g | Blueberries, frozen |
| 2 TBSP. | water |
| 40g | egg white |
| 40g | Powdered sugar |
| 40g | Butter (room temperature) |
mint oil
| 100g | fresh mint |
| 200g | rapeseed or vegetable oil |
| 1g | sugar |
coffee filter or straining cloth, thermometer, blender
| 4 TBSP | honey |
| 1 | organic lemon |
To serve
| 2 | burratas |
| 4 | small sprigs of thyme |
Blueberries, dried or fresh
Blueberry compote
- Put everything together in a pan and cook over a medium heat, stirring occasionally, until the compote starts to thicken slightly. Leave to cool.
Blueberry chip
- Place the blueberries and water in a small pan and slowly bring to the boil. Simmer gently over a low heat for 5 minutes. Puree with a hand blender.
- Place the blueberries in a clean cloth and squeeze out the juice firmly. Keep the juice!
- Now mix the blueberry juice and remaining ingredients with a hand mixer until smooth.
- Spread the mixture approx. 2 mm thick on a silicone mat and leave to dry in the oven at 50 - 60 °C for 8 - 10 hours
Mint oil
- Place the mint in the blender (do not switch on yet).
- Heat the oil in a pan to 65 °C using the thermometer and add to the mint together with the sugar. Switch on the blender and slowly turn up to full speed. Blend for 3 minutes.
- Carefully pour the oil into a coffee filter or straining cloth. The entire process takes approx. 1 - 2 hours.
- This process can also be used with any other herbs.
Lemon honey
- Grate the zest from the lemon using a fine grater.
- Squeeze the lemon.
- Heat everything together in a small pan to approx. 50 °C and stir constantly until the juice and honey have combined.
Serve
- Arrange in dessert bowls. Place half of the burrata on top of the compote, mix the honey and lemon juice and coat the burrata with it.
- Garnish with sprigs of thyme and blueberries and serve.
