• 20minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB9, C
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 quart fresh blueberries, washed and stemmed

  2. 6 tablespoons sugar

  3. 1 tablespoon fresh lemon juice

  4. Pinch salt

  5. About 12 slices stale hoska, chalka or brioche bread, crusts removed

Instructions Jump to Ingredients ↑

  1. Line 6 (1/2-cup) ramekins with enough plastic wrap to fold over the top once filled.

  2. In a medium saucepan, combine berries and sugar, and cook until berries exude their juices but still hold their shape, about 2 to 3 minutes. Remove from heat and stir in lemon juice and salt. Drain berries in a colander with a bowl underneath to catch the poaching liquid.

  3. Cut 3 circles of houska bread, the diameter of the ramekin, for each ramekin (18 total).

  4. Begin assembly by soaking 1 bread round in poaching liquid and placing in bottom of ramekin. Place 2 tablespoons berries on top of the bread. Repeat once and end with a bread round on top. Fold plastic wrap over top, stretching tautly. Repeat with remaining ramekins.

  5. Place ramekins on a tray or pie plate and weight down with another tray or pie plate on which you've placed something heavy like a few cans of tomatoes and refrigerate about 3 hours.

  6. When ready to serve, peel back plastic wrap, invert ramekin onto serving plate, remove ramekin and plastic wrap. Garnish with whipped cream and mint sprig, if desired.


Send feedback