Beat the egg yolks slowly in a bain-marie with 1/3 of the sugar until you obtain a foamy cream.
Place the milk, rose hips and remaining sugar in a saucepan. To boil. Slowly add, without ceasing to stir, the boiling milk to the cream of egg yolks.
Return this mixture to the saucepan and beat over low heat until the cream coats the spoon. Do not boil the cream, as it will not be bound. Reserve the mixture to let it cool. Then add the whipped cream.
Strain the cooled mixture through a sieve and place in the ice cream maker.
Separate the yolks from the whites for the cookie. Beat the yolks with hot water until thick.
Beat the egg whites stiff and fold them into the yolks, then add the flour, starch and butter.
Brush a baking sheet with oil, cover with parchment paper and spread the preparation (1 cm thick). Bake the biscuit in the preheated oven for 10 minutes.
Mix the yoghurt with 1/3 of the sugar and add the lemon juice.
Sort the blueberries, wash them and dry them. Whip the cream, then mix the blueberries with the rest of the sugar and incorporate the cream. Then mix the yogurt and blueberry cream.
Cut patties from the biscuit, cover with yoghurt and blueberry cream and fold the patties.
Dress the galettes with ice cream and decorate with seasonal fruits.
