Ice cream with fried sponge cake, raw blueberries and a rosemary caramel sauce

Serves 10

Ice cream

  • 250 g Double cream
  • 250 g Milk
  • 20 g Glucose
  • 100 g Eggs
  • 90 g Sugar
  • 1 leaf Gelatin

Bring the the cream, milk and glucose to a boil and let it cool. Beat egg yolks and sugar until fluffy. Soak the gelatine in cold water. Pour the dairy mixture into the egg batter. Pour the batter into a saucepan and cook gently while whisking to 83°C. Let the gelatin melt into the ice cream batter. Pour the batter into paco containers and freeze in chillblaster 900 from Electrolux.

Sponge cake

  • 70 g Butter
  • 150 g Egg whites
  • 170 g Sugar
  • 85 g Plain flour
  • 50 g Butter (for frying)

Melt the butter on a low temperature. Beat egg whites and sugar into a meringue. Carefully fold in the butter.
Sift the flour and fold into the batter. Grease and line the mold and distribute the batter in the mold.
Bake the cake at 200°C for 15 min. Let it cool in the mold. Divide the cake into portion pieces. Fry the pieces in butter just prior to serving.

Raw Blueberries

  • 400 g Blueberries
  • 50 g Sugar

Mix blueberries and sugar and let stand until serving.

Rosemary caramel sauce

  • 200 g Double cream
  • 200 g Golden syrup
  • 100 g Caster sugar
  • 1 sprig Rosemary

Place all ingredients except the rosemary in a saucepan. Bring the sauce to 110°C, then add the rosemary. Lower the temperature and simmer until the sauce thickens. Leave the sauce until serving.

Blueberry crème

  • 250 g Blueberries
  • 75 g Water
  • 15 g Lemon
  • 4 g Pectin
  • 50 g Cane sugar

Put all the ingredients in a saucepan and bring to a boil. Blend to a smooth cream in the Vitamix.
Pour the crème into a mold and cool. Mix it once more with a hand blender and pour into a piping bag.

Apple cider merengue

  • 80 g Caster sugar
  • 8 g Albumin
  • 60 g Apple must
  • 20 g Apple cider vinegar
  • 80 g Icing sugar
  • Dried flowers

First mix the albumin and sugar so that the albumin is evenly distributed in the sugar.
Whisk in the liquids and continue whisking into a meringue. Fold in the icing sugar at the end. Spread the meringue onto two silicone mats using the back of a spatula. Sprinkle on dried flowers and dry in an oven at 90°C until the meringue is crispy (45-60 min).


  • 1 punnet Phlox