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Always thought that Irma la Douce was a bimbrelle. Imagine my surprise when I found out a bimbrelle is a type of huckleberry... From the Lorraine region in northern France, this traditional recipe utilises a variety of huckleberry called bimbrelle which grows wild in the forests of the Vosges. However, it is, if anything, better made with cultivated blueberries. Put 750 g of blueberries into a saucepan and reduce to 1 cup or so of very thick puree. Strain the puree, then add 175 g sugar and the juice of a lemon. Stir well to dissolve. Melt 7 g gelatine in a tablespoon or so of water in a double boiler over simmering water. Add the gelatine to the berry puree, then add 200 fresh, whole blueberries. Refrigerate, keeping a close eye on the mixture, and meanwhile whip 250 mL cream till barely mounding. As soon as the gelatin shows signs of setting, fold in the cream then turn the mixture into an oiled mould and refrigerate at least 4 hours. Serve with more lightly whipped cream, sweetened and flavoured with 1 tablespoon of cognac. Makes 6 servings. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 1/5/93. Posted by Stephen Ceideberg; February 17 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Creme Aux Bimbrelles (Blueberry Cream)

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Always thought that Irma la Douce was a bimbrelle.  Imagine my  surprise when I found out a bimbrelle is a type of huckleberry...    From the Lorraine region in northern France, this traditional recipe  utilises a variety of huckleberry called bimbrelle which grows wild  in the forests of the Vosges.  However, it is, if anything, better  made with cultivated blueberries.    Put 750 g of blueberries into a saucepan and reduce to 1 cup or so of  very thick puree.  Strain the puree, then add 175 g sugar and the  juice of a lemon.  Stir well to dissolve.    Melt 7 g gelatine in a tablespoon or so of water in a double boiler  over simmering water.  Add the gelatine to the berry puree, then add  200 fresh, whole blueberries.  Refrigerate, keeping a close eye on  the mixture, and meanwhile whip 250 mL cream till barely mounding.  As soon as the gelatin shows signs of setting, fold in the cream then  turn the mixture into an oiled mould and refrigerate at least 4 hours.    Serve with more lightly whipped cream, sweetened and flavoured with 1  tablespoon of cognac.    Makes 6 servings.    From "Raw Materials" by Meryl Constance, Sydney Morning Herald,  1/5/93.    Posted by Stephen Ceideberg; February 17 1993.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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