Separate the eggs for the ice cream mass. Beat the egg whites and salt with the whisks of the hand mixer until stiff. Whip the cream until stiff. Whip egg yolks, 60 g sugar, rum and vanilla pulp until thick and creamy. Fold in almonds, cream and beaten egg white one after the other
Pour the parfait mixture into a box mould (1.25 litre capacity) and freeze for at least 4 hours, preferably overnight
Form 6 scoops of ice cream from the parfait mass and roll them one after the other in grated coconut. Refreeze the balls and the rest of the parfait. (Use the rest of the parfait for other purposes.)
Boil up the juice to about 1/4, and 2 tablespoons of sugar. Stir the rest of the juice and starch until smooth and bind the juice. Bring to the boil again and simmer for about 1 minute. Add blueberries and bring to the boil. Arrange blueberries and ice cream
waiting time approx. 4 hours