Lemon and Buttermilk Ice Cream with Raspberry Compote

Ingredients

Components

  • 50 g / 1.76 oz crushed Lemon Shortbread
  • 900 g / 1 lb 15.75 oz Lemon And Buttermilk Ice Cream
  • 150 g / 5.29 oz Raspberry Compote
  • 5 g / .18 oz raspberry powder

Method

Assembly

  1. Place a small amount (about 5 g / .18 oz) of crushed cookies in the bowl.
  2. Scoop a large quenelle (90 g / 3.17 oz) of the ice cream on top of the shortbread.
  3. Spoon 15 g / .53 oz of raspberry compote next to the ice cream.
  4. Sprinkle a thin line of raspberry powder on the quenelle, from tip to tip.
  5. Serve immediately.

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