Marzipan Ice Cream with Warm Huckleberry Compote and Almond Financier

Ingredients

Components

Method

Assembly

  1. Heat 100 g / 3.53 oz of the compote in a small saucepan. Pour it into a saucier and reserve hot.
  2. Place an almond financier at the center of the bowl.
  3. Scoop a medium quenelle (30 g / 1.06 oz) of the ice cream on top of the financier where the cake was cut out.
  4. Serve immediately. The warmed huckleberries should be served tableside. Spoon them to one side of the financier, not on top of the ice cream.

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