With a food processor, blend the blueberries until obtaining a purée, add the jam and mix outside of the food processor with a spoon. Set aside.
Prepare a syrup with sugar and ½ cup of water.
Beat the egg whites to stiff peaks and add the syrup little by little until the meringue is firm and cold.
Hydrate the two gelatin leaves in cold water, when they are soft, wring them and discard the water. Microwave for 10 seconds and add to the beaten egg whites and keep beating for a few more minutes.
Whip the fresh cream to Chantilly texture and add the reserved blueberry purée mixture. Finally add the beaten egg white mixture.
Cover a baking pan with plastic wrap and fill with the mixture. Put in the freezer for at least 6 hours.
Unmold and when serving, decorate with blueberries and a dash of blueberry jam.
Recipe by: @lacocinadeangelesalamos