Wild Blueberries in a Jar with Crispy Maple Caramelized Bread Cubes
Prepared with Lac-Saint-Jean blueberries, these little jars are sure to please on a beautiful summer day!
Preparation
15 min
Total
25 min
1
Serving
MADE WITH
Bon Matin® La mie de l’artisan™ Oat and Quinoa Bread
Ingredients
- 2 slices Bon Matin™ La mie de l’artisan™ Oat and Quinoa Bread, diced
- 2 cups (500 mL) Lac-Saint-Jean wild blueberry juice 100% pure
- 1 package of regular gelatine
- 2 cups (500 mL) of wild blueberries, fresh or frozen
- 2 tbsp (30 mL) of butter
- 1/3 cup (80 mL) of maple syrup
- salt to taste
- 1/2 cup (125 mL) of 35% whipping cream
Preparation
- In a small bowl, pour only 125 mL (1/2 cup) of the blueberry juice and sprinkle the gelatin on the entire surface.
- Let soak for 5 minutes.
- The blueberry juice will thicken.
- Divide the blueberries in glass jars (4 to 6).
- Take the bowl from step 1 and melt the juice and gelatin preparation in the microwave oven.
- Pour into the rest of the blueberry juice.
- Mix together until the gelatin is well distributed in the liquid.
- Divide the blueberry juice in the glass jars and let harden in the refrigerator for about 4 hours.
- Heat a large skillet over medium heat and cook the bread cubes in butter until they are crispy.
- Pour the maple syrup directly into the pan, coat the bread cubes with syrup and let them caramelize until they give off a taffy smell.
- Add the fleur de sel and place the bread cubes on a baking sheet lined with parchment paper.
- Whip the cream.
- Garnish each glass jar with whipped cream and crispy maple caramelized bread cubes.
