Berner Heitisturm (Blueberries with cinnamon croutons and sour-cream ice-cream)
Bring water and sugar to a boil. Let cool. Stir in sour cream. Freeze.
Remove the rind from the bread and cut the slices into small cubes. Heat half of the butter and fry the bread cubes until crisp; set the croutons aside.
In the same pan heat the remaining butter until a light brown, stir in the flour and brown; let cool.
Wash the blueberries. Combine croutons, sugar, cinnamon, heavy cream and browned flour, add the blueberries. Whip the cream until stiff and carefully fold into the mixture.
Place the blueberry mixture on plates. Scoop ice-cream with two hot tablespoons and place in center of the blueberry mixture. Sprinkle with blueberries, garnish with mint leaves and dust with confectioner's sugar.