Components

• 10 Manzanilla Sherry Gelée Rectangles
• 200 g / 7.05 oz Bing Cherry Compote
• 400 g / 14.11 oz Almond Milk Granité
• 10 Toasted Marcona Almonds

Assembly

1. Place a manzanilla gelée rectangle to one side of the bottom of a serving bowl.
2. Spoon about 20 g / .71 oz of compote on one side of the bowl.
3. Using a spoon, spoon about 40 g / 1.41 oz of almond milk granité on the other side of the bowl. Try to give it some height.
4. Place an almond on top of the cherry compote.
5. Serve immediately.