Marinate the blueberries briefly in the juice of one lemon and then crush them.
Whip the egg whites until stiff and gradually add the powdered sugar, whip until well stiff. Mottle with the strained fruit pulp and then fold into the whipped cream.
Place the mixture in an oblong dish lined with cling film, shape and freeze.
Cut into 2 cm long slices and arrange on a plate.
Note You can also use the same recipe with Holder.
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