Select the blueberries, wash and drain. Put berries, up to 100 g, in a pot, add sugar, cinnamon and currant juice. Cover and simmer for about 3 minutes. Remove the berries with a skimmer and put them into a bowl. Let the juice thicken for about 15 minutes, then add the berries again and keep cool
Whip the cream with the whisk of the hand mixer until stiff, adding vanilla sugar. Fill a piping bag with perforated spout. Use a peeler to remove curls from the chocolate. Form 4 large balls from the vanilla ice cream with a large ice cream scoop and fill into glasses. Pour compote over them, sprinkle cream on top and drizzle with liqueur. Spread remaining berries on top and decorate with chocolate curls. Serve immediately
Waiting time approx. 1 hour