This is my version of Julia Child's Chantilly Meringuée. It's designed to be a filling for cakes, but we freeze it and it becomes the most decadent--and delicious--ice cream ever!
Light French babas pastries soaked in sweet rum syrup and garnished with rum-soaked blueberries and lightly whipped cream. A strong treat from Julia Child's "Mastering the Art of French Cooking."