Summary

Ingredients

For the liqueur:

• 300 g blueberries
• 1 liter rum, whiter
• 1 vanilla pod, which the pulp
• 300 g rock candy, white

For the ice cream:

• 500 g blueberries
• 150 g powdered suar
• 300 ml cream
• 300 ml milk
• 1 packet bourbon vanilla sugar
• 1 tablespoon cane sugar
• 4 egg yolks

For the jam:

• 200 g blueberries
• 100 g preservin suar 2: 1
• 1 tablespoon lemon juice
• 1 sprig rosemary

For the biscuit:

• 5 egg (s)
• 1 pinch (s) salt
• 80 g suar
• 1 packet vanilla sugar
• some lemon zest
• 65 g flour
• 15 g cornstarch
• 50 g almonds, round

For the cream:

• 4 sheets gelatin
• 250 g mascarpone
• 100 g cream
• 60 g suar
• 160 g blueberries
• 0.5 teaspoon ½ rosemary, ground

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Instructions

1. For the liqueur:
2. Put everything together in a large container and stir every day for six weeks. Strain after 6 weeks and fill into a bottle. Let stand again for at least 1 week.
3. For the ice cream:
4. Puree the berries with the powdered sugar. Whip the cream until stiff. Beat the egg yolks with the vanilla sugar and the cane sugar until frothy. Put everything together and stir. Freeze in an ice cream maker. Stir again briefly before serving.
5. For the jam:
6. Slowly heat the berries with the sugar and lemon juice and stir again and again. Puree shortly before cooking. Now add the rosemary and simmer for about 5 minutes. Remove the rosemary and let the jam cool.
7. For the biscuit:
8. Preheat the oven to 200 ° C with top / bottom heat. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks until frothy and gradually stir in the sugar and vanilla sugar.
9. Mix the flour with the cornstarch and almonds and fold into the egg yolk mass together with the egg whites.
10. Spread the dough on a baking sheet lined with baking paper and bake for about 10 minutes until golden brown. Immediately turn the finished dough out onto a wet kitchen towel and roll it up. Leave rolled until the dough has cooled completely.
11. Soak the gelatin sheets in water. Whip the cream until stiff. Mix the mascarpone with the sugar.
12. Remove the gelatine from the water and squeeze it out. Put in a saucepan and dissolve over low heat. Now stir 4 - 5 tablespoons of the mascarpone into the gelatin. Then add the gelatine to the mascarpone cream and stir everything together. Fold in the whipped cream. Keep the cream in the refrigerator until it starts to gel a little.
13. In the meantime, roll out the sponge cake and spread evenly with the jam. Then spread the mascarpone cream on the jam. Spread the berries on the cream.
14. Finally, roll up the base and place the roll in the refrigerator for about 3 - 4 hours.
15. Alexandra prepared this recipe for dessert on Tuesday, May 26th, 2020 in the program The Perfect Dinner - Day 2 at Lake Constance.