Components

• 30 bâons Brown Butter And Chocolate Pavé
• 600 g / 1 lb 5.16 oz Port Ice Cream
• 100 g / 3.53 oz Port Glaze

Assembly

1. Place three pavé bâons on the plate, evenly spaced with about 2.5 cm / 1 in between each one, lined up in the same direction.
2. Scoop a small quenelle (20 g / .71 oz) of the ice cream onto each piece of pavé.
3. Pour about 5 g / .18 oz of glaze in a straight line across all the quenelles, then another 5 g / .18 oz of glaze in a straight line across the pave. Serve immediately.