Blueberry compote

Blueberry compote with burrata

Recipe for 4 people

Ingredients

Blueberry compote

500g	Blueberries, frozen (or fresh, wild)
2 TBSP.	sugar
1 dl	water
1	pinch of salt

Blueberry chip

mint oil

coffee filter or straining cloth, thermometer, blender

4 TBSP	honey
1	organic lemon

To serve

2	burratas
4	small sprigs of thyme

Blueberries, dried or fresh

Preparation

Blueberry compote

Put everything together in a pan and cook over a medium heat, stirring occasionally, until the compote starts to thicken slightly. Leave to cool.

Blueberry chip

Place the blueberries and water in a small pan and slowly bring to the boil. Simmer gently over a low heat for 5 minutes. Puree with a hand blender.
Place the blueberries in a clean cloth and squeeze out the juice firmly. Keep the juice!
Now mix the blueberry juice and remaining ingredients with a hand mixer until smooth.
Spread the mixture approx. 2 mm thick on a silicone mat and leave to dry in the oven at 50 - 60 °C for 8 - 10 hours

Mint oil

Place the mint in the blender (do not switch on yet).
Heat the oil in a pan to 65 °C using the thermometer and add to the mint together with the sugar. Switch on the blender and slowly turn up to full speed. Blend for 3 minutes.
Carefully pour the oil into a coffee filter or straining cloth. The entire process takes approx. 1 - 2 hours.
This process can also be used with any other herbs.

Lemon honey

Grate the zest from the lemon using a fine grater.
Squeeze the lemon.
Heat everything together in a small pan to approx. 50 °C and stir constantly until the juice and honey have combined.

Serve

Arrange in dessert bowls. Place half of the burrata on top of the compote, mix the honey and lemon juice and coat the burrata with it.
Garnish with sprigs of thyme and blueberries and serve.