Hospitality sweethearts 14 February 2020 The couples who make working together and living together a love story
In this week's issue...Hospitality sweethearts The couples who make working together and living together a love story
Read More
Search
The Caterer

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

11 September 2006
Pain d'épice ice-cream and cherries in red wine

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

Thank you

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