Raffaello ice cream with hot blueberries

Name: Raffaello ice cream with hot blueberries
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 3 Eggs (size M); 1 pinch Salt; 400 g Whipped cream; 60 g + 2 tablespoons sugar; 6 TABLESPOONS Rum; 7-10 Tbsp scraped pulp from 1 vanilla pod; 100 g chopped almonds; 100 g Coconut flake; 250 ml apple juice; 1 tablespoon (approx. 10 g) Cornstarch; 300 g frozen blueberries

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

3 Eggs (size M)
1 pinch Salt
400 g Whipped cream
60 g + 2 tablespoons sugar
6 TABLESPOONS Rum
7-10 Tbsp scraped pulp from 1 vanilla pod
100 g chopped almonds
100 g Coconut flake
250 ml apple juice
1 tablespoon (approx. 10 g) Cornstarch
300 g frozen blueberries

Directions

1
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
2
Pour the parfait mixture into a box mould (1.25 litre capacity) and freeze for at least 4 hours, preferably overnight
3
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.)
4
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
5
waiting time approx. 4 hours