Variations of the blueberry

Ingredients for 5 servings:

• 300 g blueberries
• 1 liter white rum
• 1 vanilla pod(s), including the pulp
• 300 g rock sugar, white
• 500 g blueberries
• 150 g powdered sugar
• 300 ml cream
• 300 ml milk
• 1 packet of Bourbon vanilla sugar
• 1 tbsp cane sugar
• 4 egg yolks
• 200 g blueberries
• 100 g gelling sugar 2:1
• 1 tbsp lemon juice
• 1 rosemary sprig(s)
• 5 eggs
• 1 pinch of salt
• 80 g sugar
• 1 packet of vanilla sugar
• some lemon zest
• 65 g flour
• 15 g cornstarch
• 50 g almonds, ground
• 4 sheets of gelatin
• 250 g mascarpone
• 100 g cream
• 60 g sugar
• 160 g blueberries
• ½ tsp rosemary, ground

Instructions

Working time approx. 2 hours; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 26.05.2020

For the liqueur: Combine everything in a large container and stir every day for six weeks. After six weeks, strain and bottle. Let stand for at least another week. For the ice cream: Purée the berries with the powdered sugar. Whisk the cream until stiff peaks. Whisk the egg yolks with the vanilla sugar and cane sugar until frothy. Combine everything and mix. Freeze in an ice cream maker. Stir briefly again before serving. For the jam: Gently heat the berries with the sugar and lemon juice, stirring frequently. Purée briefly just before cooking. Now add the rosemary and simmer for about 5 minutes. Remove the rosemary and let the jam cool. For the sponge cake: Preheat the oven to 200°C (top/bottom heat). Separate the eggs. Whisk the egg whites with a pinch of salt until stiff peaks. Whisk the egg yolks until frothy and gradually stir in the sugar and vanilla sugar. Mix the flour with the cornstarch and almonds and fold into the egg yolk mixture along with the beaten egg whites. Spread the dough onto 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 it in the roll until it has cooled completely. Soak the gelatin leaves in water. Whip the cream until stiff peaks form. Mix the mascarpone with the sugar. Remove the gelatin from the water and squeeze out any excess liquid. Place it in a saucepan and dissolve it over low heat. Stir 4-5 tablespoons of the mascarpone into the gelatin. Then add the gelatin to the mascarpone cream and mix everything together. Fold in the stiff peaks. Refrigerate the cream until it begins to set slightly. In the meantime, roll out the sponge cake and spread evenly with the jam. Then spread the mascarpone cream over the jam. Distribute the berries over the cream. Finally, roll up the base and refrigerate for about 3-4 hours. Alexandra prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 2 at Lake Constance – on Tuesday, May 26, 2020.