From the market to your plate
From the market to your plate

All about billberry > From the market to your plate


They should be round, firm and have a frosted appearance.


Unwashed, they will keep in the refrigerator for a few days.

They can be frozen once washed and dried to be used in recipes later on.




Bilberries are perfect for tarts and pies, puddings, cakes or clafoutis

For adding to muffins and doughnuts

Making into syrups, sorbet, jelly and liqueurs.


Serve on a pool of vanilla custard.

Serve warmed around duck breast.

As a mousse: 750 g of bilberry pulp, 25 g leaf gelatin, 25 g lemon juice, 450 g whipped cream; serve on Italian meringue.

Fresh white cheese with bilberries: beat together 50 g white fresh cheese, 50 g bilberries, 1 tbsp. sugar, 1 tbsp. yogurt, 1 tbsp. lemon juice

Pudding - Cream 125 g butter with 100 g sugar. Add 2 eggs, 160 g flour, 2 tbsp. milk, a pinch of salt, and 1 tbsp. baking powder. Place the berries, tossed with sugar, in the bottom of a buttered dish. Pour the batter over top. Cover with aluminum foil and cook 1 hour in a bain-marie.

Use to make a chutney with ginger, black pepper and orange zest.

The Worldwde Gourmet

Bilberry pie - line a dish with pie pastry, place a layer of bilberries. Bake for 20 minutes at 200°C / 400 °F.. Beat 100 g sugar, 2 whole eggs and 100 ml crème fraîche. Pour over the fruit and bake another 15 minutes. Serve cold with ice cream of chantilly.

Bilberry pancakes - Prepare some thin pancakes. Cover with bilberries cooked in their syrup.

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