The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Pain d'épice ice-cream and cherries in red wine

11 September 2006

Ingredients

(serves one)

80ml red wine syrup
12-14 stoned black cherries
1tbs ground pistachios
1tbs shelled pistachios
1tbs pain d'‚pice croûtons
1 pain d'épice ice-cream quenelle
1 pain d'épice tuile

Method

Boil the syrup, reducing it to a light glaze. Add the cherries and heat through.

Put a 7-10cm hoop on a plate and fill with cherries and a spoonful of the syrup. Sprinkle a bed of ground pistachios to one side of it. Remove hoop and dot the shelled pistachios and croûtons on the cherries.

Spoon ice-cream quenelle on the ground pistachio base and decorate with a tuile.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking