Bilberry Cream

billberry cream

Bilberry Cream

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Servings: 4
Calories: 344


  • 1 lb bilberries
  • 8 floz water
  • 6 oz sugar
  • juice of 1 lemon
  • 1 1/2 teaspoons powdered gelatine
  • 1/4 pint double cream


  • Sort the bilberries, tip them into a bowl of water and skim off any leaves or stalks that rise to the surface.
  • Transfer the bilberries to a sieve, rinse under cold water, then tip them into the water in a saucepan with the sugar and lemon juice.
  • Cover the pan and cook over a low heat for 15 minutes, until the bilberries are soft.
  • Keep 12-16 cooked bilberries in reserve for the garnish. Tip the remaining bilberries with the juice into a sieve over a bowl. Press the bilberries through the sieve and stir with the juice.
  • Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water, stir it into the warm bilberries and leave until cold.
  • Whip the cream until stiff, keep 4 tablespoons in reserve and fold the rest into the cold bilberries.
  • Fill 4 individual glasses with the bilberry cream and chill in the refrigerator until set.
  • Before serving, garnish each bilberry cream with a piped whirl of cream and a few bilberries.
Calories: 344 kcal
Carbohydrates: 62 g
Protein: 3 g
Fat: 11g
Saturated Fat: 7 g
Cholesterol: 41 mg
Sodium: 19 mg
Potassium: 148 mg
Fiber: 3 g
Sugar: 54 g
Vitamin A: 502 IU
Vitamin C: 25 mg
Calcium: 36 mg
Iron: 1 mg
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