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
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.