Frozen Rum And Coconut Cream With Hot Blueberry Sauce - cooking recipe

Ingredients

3 None eggs, separated
6 tbsp rum
1 None vanilla bean, seeds scraped out
1/3 cup granulated sugar + 2 tbsp
1 cup sliced almonds
1 2/3 cup heavy cream, whipped to stiff peaks
1 cup desiccated coconut + 2 tbsp
1 cup apple juice
1 tbsp cornstarch
2/3 lb frozen blueberries

Preparation

Whip egg whites with a pinch of salt to stiff peaks. In a separate bowl, beat egg yolks, rum, vanilla seeds and 1/3 cup sugar until thick and creamy. Fold in almonds, whipped cream and egg whites. Transfer to a 8 x 4 inch silicone loaf pan and freeze for at least 4 hours, preferably overnight.
Using an ice-cream scoop, scoop out 6 balls of frozen cream and roll in coconut. Return to freezer.
In a saucepan, bring 1/4 cup apple juice and 2 tbsp sugar to a boil. Mix cornstarch and remaining apple juice until smooth then add to pan and bring to a boil again. Simmer for 1 min. Add blueberries and simmer until hot. Serve with coconut cream.