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Print Recipe
Blueberry and Sour Cream Sauce Recipe
This sauce is a great addition to pancakes, cheesecakes, pancakes, waffles. It can be used as a layer for a cake and even as a glaze for cinnabons.
Course Desserts
Cuisine Austrian
Cook Time 40 minutes
Servings
Ingredients
Course Desserts
Cuisine Austrian
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Fill the blueberries with 40 ml of water, add honey and boil for 10 minutes.
    Fill the blueberries with 40 ml of water, add honey and boil for 10 minutes.
  2. In the remaining 40 ml of water, dilute the starch, pour in the blueberries and boil until thick.
    In the remaining 40 ml of water, dilute the starch, pour in the blueberries and boil until thick.
  3. Remove from the heat, chop with a blender and cool completely, covering with cling film.
    Remove from the heat, chop with a blender and cool completely, covering with cling film.
  4. Add sour cream and vanilla sugar to the blueberry mass.
    Add sour cream and vanilla sugar to the blueberry mass.
  5. Stir until smooth, the sauce is ready! Stored in the refrigerator for about 2 days.
    Stir until smooth, the sauce is ready!
Stored in the refrigerator for about 2 days.
  6. Bon appetit.
    Bon appetit.

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