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

Here’s a great dessert that works just as well in the summer when you have freshly picked blueberries as it does at any other time of the year when you’re craving a fresh, berry-filled dessert. Just replace the fresh berries with frozen ones, it works just as well. You may need to add a little extra sugar, but the easiest way is to taste until you are satisfied!

serves 10

Ice cream

  • 250 g Double cream
  • 250 g Milk
  • 20 g of Glucose syrup
  • 100 g Egg yolk
  • 90 g Sugar
  • 1 Sheet of gelatine

Bring the cream, milk and glucose to the boil and let it cool. Beat the egg yolk and sugar until fluffy. Soak the gelatine. Pour the cream mixture over the fluffy egg. Pour the batter into a saucepan and simmer gently while whisking. Simmer to 83 degrees.
Let the gelatine melt into the ice cream batter. Cool the mixture before pouring it into the ice cream maker and running it.

Sponge cake

  • 70 g Butter
  • 150 g Egg whites
  • 170 g sugar
  • 85 g Vetemjöl
  • 50 g Butter (for frying)

Brown the butter and let it cool. Beat the egg whites and sugar into a meringue.
Gently fold in the butter. Sift and fold in the flour. Grease and bread the molds and distribute the batter.
Bake the cake at 200 degrees for 15 minutes. Let it cool in the mold. Divide the cake into portions. Fry the pieces in butter just before serving.

Raw blueberries

  • 250 g Blueberries
  • 30 g sugar

Mix the blueberries and sugar and leave to stand until serving.

Caramel sauce with rosemary

  • 200 g Double cream
  • 200 g Golden syrup
  • 100 g Granulated sugar
  • 1 sprig of rosemary

Put all the ingredients except the rosemary in a saucepan. Cook the sauce to 110 degrees and add the rosemary.
Reduce the temperature and simmer until thickened. Leave the sauce until serving.

Blueberry cream

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

Put all the ingredients in a saucepan and bring to the boil. Blend to a smooth cream in a food processor.
Pour the cream into a mold and refrigerate it. Blend once more with a hand blender and pour into a piping bag.

Apple cider meringue

  • 80 g Granulated sugar
  • 8 g Albumin*
  • 60 g Apple juice
  • 20 g Apple cider vinegar
  • 80 g Icing sugar
  • Dried flowers

First mix the albumin and the sugar so that the albumin is finely dispersed. Whisk in the liquid and continue whisking to make a meringue. Fold in the icing sugar at the end. Using the back of a spatula, spread the meringue on two silicone mats. Sprinkle with dried flowers and dry in an oven at 90°C until the meringue is crispy (45-60 minutes).

*If you can’t get hold of Albumin which is a substitute for egg white, you can use egg white powder (available in the supermarket) in the same amount. The reason we don’t use egg whites here is because we want to flavor the meringue with liquids, and albumin or egg white powder works better. The meringue will not hold together otherwise.


  • 1 box of Phlox (optional)