Forest blueberry with coffee ice cream and puffed rice

Max Natmessing

Max Natmessing


Coffee ice cream

Pour milk and cream over the roasted coffee beans and let it steep for two hours. Strain afterwards.
Beat egg yolks with sugar over water bath to 73 degrees until foamy. Then gradually stir in the coffee-cream-milk mixture and the espresso.
Next fold in the mascarpone. Lastly freeze to ice in an ice cream machine or in the Pacojet.


  • 250g milk

  • 250g cream

  • 150g sugar

  • 250g mascarpone

  • 125g egg yolk

  • 1 cup roasted illy coffee beans

  • 4 cups reduced illy espresso

Coffee Sabayon

Pour the cream and milk over the roasted coffee beans and then strain.
Mix all ingredients in the Thermomix at level 6 at 80 degrees for 10 minutes and fill into an Isi bottle (2 cartridges).


  • 400g cream
  • 40g milk
  • 1 hand full of roasted illy¬†coffee beans
  • 60g egg yolk
  • 20g sugar
  • salt

Forest blueberry ragout

Boil everything together and season to taste.


  • 100g dried forest blueberries

  • 100g fresh forest blueberries

  • juice of a lime

  • lime zest

Blueberry granite

Mix everything together and freeze in a shallow container overnight. Scrape off the granite with a fork.


  • 200g blueberry juice
  • 50g water
  • 10g sugar

Puffed Rice

Fry the wild rice in oil at 180 degrees until crispy and drain on kitchen paper. Mix rice with sugar and slowly caramelize in the pan, season with salt and allow to cool.


  • 100g black wild rice

  • 2tbsp granulated sugar

  • salt


First put the ragout in a deep plate and place the coffee sabayon on top. Put a scoop of coffee ice cream, then puffed rice on the ice and finally a spoonful of blueberry granite on top.
Garnish with pickled wild blueberries if desired.