Blueberry cream with chocolate
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ingredients
250 g frozen blueberries 100 g currants 100 g raspberries 150 g coconut sugar 10 g organic orange peel 2 tbsp high quality cocoa 40 g butter
progress
Don’t you like jam, or do you want to make a small change and still eat something healthier? Well, this cream is just the perfect match for pancakes. Or even with a cake or a drier cake. It’s made with real fruit, coconut sweetener, butter and high quality cocoa. I’ll leave the other ingredients up to your tastes. Basically, it can be frozen as a popsicle as well. That is, you don’t eat it, you freeze it You can use a variety of berries to make the cream. Preferably with high sugar content, i.e. seasonal, ripe and nicely sweetened by nature. Cocoa will make the cream a darker brownish mixture, so it’s better to use blueberries as a base. I used frozen. Blueberries would be totally awesome. Currants, mulberries, apricots, apples, peaches, plums, gooseberries, gooseberries, jost…
1.
Cook the blueberries, currants and raspberries with the sugar into a porridge.
2.
Blend until smooth and add cocoa and butter with orange zest while still in the blender. Blend until smooth.
3.
The porridge should hold its shape, so it will be quite thick. It should not run, so that it holds its shape on the pancakes. It is also excellent with yogurt, or even stir in some soft cottage cheese.
4.
TIP: take a cake case and line the bottom with biscuits. You can also bake a thinner sponge cake in it. Pour the thick cream and put in the freezer.
