Swedish Bombs Blueberry Parfait

For the Swedish bombs blueberry parfait, loosen the wafer bottoms from the Swedish bombs with a knife. Mix the Swedish bombs with some cinnamon in a bowl to a coarse cream or mix coarsely. Slit the vanilla bean lengthwise and scrape out the pulp. Mix with 3 tablespoons of liquid cream and add to the cream. Whip the remaining cream until stiff and fold in carefully. Briefly toast the flaked almonds in a pan without adding fat. Finely chop the wafer bases.

For the blueberry layer, soak the gelatine in cold water. Heat the cream and dissolve the well squeezed gelatine in it. Sort the blueberries, rinse with cold water and drain. Process with a hand blender to a puree. Stir the gelatine into the yoghurt. Now stir in the blueberry puree, honey and sugar.

Line a terrine mold with plastic wrap and sprinkle with the flaked almonds. Pour half of the Swedish bomb cream into it, spread it smoothly and spread half of the wafer crumbs on top. Now pour the blueberry cream on top and let it set. Sprinkle the remaining wafer crumbs on top and finish with the Swedish bomb mixture. Cover with foil and freeze in the freezer for at least 4 hours.

Remove the Swedish bomb blueberry parfait from the freezer. Turn out and decorate with whole blueberries.

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