Curd Cream with Blueberries

For the curd cream with blueberries, whisk milk, egg yolks, sugar and vanilla sugar over steam until warm just before boiling, set aside, add soaked and squeezed gelatin.

When cool enough to handle, stir in rum, juice of one lemon, curd and lemon zest. Fold in whipped cream before stiffening, immediately fill into glasses and set aside to cool.

Stir the blueberries with honey, add them to the curd cream when serving and garnish with a rosette of whipped cream.

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