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Blueberry pie

Blueberry pie was presented during the European Young Chef Award 2017, a competition organized by IGCAT (International Institute of Gastronomy, Culture, Art and Tourism) which sees Young Chefs coming from European Regions of Gastronomy compete inside the kitchens of a Culinary Arts School focusing on the theme: Innovation on Tradition.

Developed by Josi Polso, the Young Chef participant of the 2017 edition, and inspired by  Kuopio’s ongoing tradition of Blueberry pie in an attempt to valorize this local product.

Recipe

Ice cream

  • Heat the milk, sugar, glucose and egg yolk to 82 degrees of Celsius. Allow the mixture to cool down
  • a little bit.
  • Add your blueberry puree, toasted rye bread and some blueberry liqueur. Allow to season for about an hour, the press through a sieve.
  • Add the soaked gelatine and mix until smooth.
  • Then turn the ice-cream with the ice-cream maker.

Buttermilk crème

  • Whisk together buttermilk, sugar, corn starch, egg yolks, vanilla bean in a saucepan.
  • Bring to a boil over medium heat, whisking constantly and let the mixture cook until its 82 Cº
  • Pass through a fine sieve if necessary. Let the mixture cool down whipped in the mascarpone cheese. Add the mixture in the siphon and charge with 2 chargers.

Blueberry fluid gel

  • Boil the puree with sugar, splash of liqueur and just a little bit of xanthan.
  • Add the agar to a hot liquid and cool the mixture down. Once cooled down, blended smooth and pass through a sieve if necessary. (Remove the air bubbles with vacuum, if necessary).

Marinated blueberries

  • Boil the water and sugar with lemon peel and sliced vanilla bean. Then season the liquid with
  • blueberry liqueur. Let the syrup cool down just a little bit. Mix the cooled marinade in to the
  • blueberries 5-10 minutes before serving them.

Caramelized rye bread

  • Make rye crumble by blitzing the diced rye in a food processor.
  • Make a caramel out of sugar in a large pan. Add butter to the caramel. Then add the bread and
  • malt and completely coat in the caramel.
  • Spread the mixture in a baking tray and let it cool down. Grind the mixture in food processor as fine as it can be.
  • If the mixture is wet, bake it in the oven at 170 Cº until its completely dry.

Rye biscuit

  • Mix the ingredients together.
  • Spread thin layer of the mixture on a silicon mat and cooked in the oven, 170 Celsius for 5 minutes. Shape the biscuit warm as you want.

Fried Basil

  • Deep fried basil leaves for just a couple of seconds. Season with salt.

Spruce and basil oil

  • Boiled sugar and water in to syrup and cool down.
  • Blend it with basil, pickled spruce and spruce powder until smooth.
  • Taste and add spruce if necessary.
  • Put the mixture through the fine sieve and keep it in the bottle until serving.

 

Source: IGCAT – European Young Chef Awards 2017, Region of Gastronomy

Ice cream

  • ½ liter of full-fat milk
  • 50 g sugar
  • 50 g glucose
  • 120 g egg yolk
  • 1 gelatin leaf
  • 250 g blueberry puree
  • 150 g toasted rye bread
  • blueberry liqueur

Buttermilk crème

  • 400 ml buttermilk
  • 50 g sugar
  • 1 tablespoon cornstarch
  • 3 egg yolks
  • 1 fresh vanilla bean
  • 100 g mascarpone

Caramelized rye bread

  • 200 g rye bread, diced
  • 50 g sugar
  • 20 g butter
  • 20 g malt

Rye biscuit

  • 90 g egg whites
  • 25 g wheat flour
  • 68 g rye flour
  • 93 g melted butter
  • 117 g icing sugar

Blueberry fluid gel

  • 250 g blueberry puree
  • Blueberry liqueur
  • 100 g sugar 3, 5 g agar-agar
  • Xanthan gum

Marinated blueberries

  • 50 g water
  • 50 g sugar
  • Slice of lemon peel
  • Fresh vanilla bean
  • Blueberry liqueur
  • 100 g blueberries

Fried basil

  • Basil leaves
  • salt

Spruce and basil oil

  • 50 g Basil
  • Spruce powder
  • Pickled Spruce
  • Oil
  • Water 30 g
  • Sugar 15 g