Blueberry floating islands from colline aux bleuets

Flavours of region Eastern Townships, Michèle Foreman

 

Serves 4

 

Ingredient :

 

  • 500 mL blueberries 2 cups

 

  • 10 mL water 2 teaspoons

 

  • 125 mL sugar 1/2 cup

 

  • Juice of 1 lemon

 

  • 250 mL egg whites 1 cup

 

  • 280 mL caster sugar 1 cup + 2 tablespoons

 

  • A few drops of vanilla extract

 

  • Pinch salt

 

  • 100 g slivered almonds 3 1/2 ounces

 

 

Preparation :


1) Pour water, blueberries, sugar, and lemon juice into a saucepan and simmer for 20 minutes.

 

2) Using an egg beater, beat eggs in a bowl until firm.

 

3) Add sugar, vanilla extract, and salt. Spoon into a piping bag with a fluted socket.

 

4) Line a cookie sheet with non-stick paper and create 4 large meringue islands.

 

5) Sprinkle with almonds. Bake in a preheated 230°C (450°F) oven for approximately 1 1/2 to 2 minutes.

 

Stephane Charpentier - Auberge West Brome

The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)

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