Slowly beat the egg yolks with 1/3 of the sugar in a bain-marie until you obtain a foamy cream.
Put the milk, the rose hips and the rest of the 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 freeze in the ice cream maker.
Separate the yolks from the whites for the biscuit. Beat the yolks with hot water until thick.
Whip the egg whites until stiff and fold them into the yolks, then add the flour, starch and butter.
Brush a baking sheet with oil, cover it with parchment paper and spread the preparation (1cm thick). Bake the biscuit in the oven preheated to 220°C for 10 minutes.
Mix the yogurt with 1/3 of the sugar and add the juice of a lemon.
Sort the blueberries, wash 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 out of the biscuit, cover with yoghurt and blueberry cream and fold the patties.
Arrange the galettes with the ice cream and decorate with fresh seasonal fruit.
Source:The New Kitchen
