-250 ml of cream from 33%
- 150 g of blueberries
-50 g of powdered sugar
-5 g of vanilla sugar
Beat the buckwheat, powdered sugar and vanilla sugar with a blender until smooth.
Beat the very cold cream at the maximum speed of the mixer to a stable lush mass for ~1 minute, then add the blueberry puree and beat again until smooth for ~1 minute.
Transfer to a convenient dish or ice cream molds and leave in the freezer for 2-3 hours.