Port Ice Cream with Brown Butter and Chocolate Pavé

Ingredients

Components

Method

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.

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