4 egg yolks
1/2 cup milk
1 cup blueberries
1 cup strawberries
1 cup vanilla sugar
1 cup white sugar for decoration
8 tablespoons butter
2 cups crushed rosemary
1 cup chopped walnuts
Place egg yolks in a small saucepan filled with water. Bring to a boil, stirring constantly. Boil, stirring, for 5 to 7 minutes.
Remove yolks from saucepan and cool to room temperature. Combine milk with blueberries and beat until smooth. Stir strawberry sugar into blueberry mixture, mixing well. Pour mixture into 4 pudding dishes.
Pour butter into blueberry mixture and beat until light and fluffy. Fill each of the 4 pudding dishes with the butter mixture, adding additional sugar if necessary to form desired shape. Fold the sliced banana over the blueberry mixture.
Heat oven to 375 degrees F (190 degrees C).
Place remaining egg yolks in a large bowl. Stir in coffee, lemon juice, rosemary and walnuts.
Place a large sheet of waxed paper around the cherry pectoral, ensuring that it does not touch the bottom. Place two granny squares on each side of the pectoral. Wrap pectoral like a fat tube around the paper and secure with toothpicks. Place in oven for 30 minutes to soften and flatten. Allow to cool completely.