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| Wild Blueberry Buckle with Buttermilk Sorbet |
| Yields: 6 Servings |
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| INGREDIENTS |
1/2 C unsalted butter -- room temperature
2 C flour
1 1/2 t baking powder
1/2 t salt
3/4 C sugar
1 egg
1 t vanilla
1/2 C milk
2 C wild blueberries
1/4 C sugar
2 T Grand Marnier
1/2 C butter
1/2 C brown sugar
1/2 C flour
1/2 C quick oats
1 t vanilla
1 t cinnamon
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| INGREDIENTS: Buttermilk Sorbet |
1 3/4 C sugar
2 C buttermilk
1 1/2 t vanilla
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| METHOD |
| Heat the oven to 350f degrees.
Butter 6 - 3" ring molds and place them on a cookie sheet lined with parchment paper.
In a medium bowl, sift 3 cups of flour, baking powder and salt and
set them aside.
In another bowl, cream a 1/2 cup butter of butter and 3/4 cup of sugar and cream them together. Add the egg along with 1 teaspoon of vanilla and mix till fluffy.
Add the dry ingredients alternately with the milk and mix until
incorporated.
Divide the batter between the ring molds.
Next in a stainless steel bowl, mix the blueberries with 1/4 cup of sugar along with the Grand Marnier and divide this between the ring molds, placing it on top of the batter.
For the final step, mix together 1/2 cup of butter, the brown sugar,
1/2 cup of the flour, the quick oats, cinnamon and 1 teaspoon of the vanilla. Blend this together until it becomes the size of small peas. Sprinkle 1/2 " of crisp on the top of each buckle.
Bake the buckles for 35-45 minutes, until bubbly and lightly browned. Let them cool for five minutes before unmolding and top with buttermilk sorbet.
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| METHOD: BUTTERMILK SORBET |
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Combine the sugar and 2 cups of water in a sauce pan and heat
until disolved.
Remove from the heat and stir in the vanilla and the buttermilk.
Chill overnight and process in your ice cream freezer. |
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