ingredients

300 / 400g of strawberries
125g raspberries
125g of blueberries
4 cloves
4 pinches of cinnamon
1 teaspoon of fennel seeds
Pepper mill 5 berries
1 yellow lemon
4 tablespoons brown powdered sugar
2 tablespoons of olive oil
4 scoops of ice Creme Brulee Gold Card

Steps

Step 1

About 15 minutes before serving , take the ice cream out of the freezer and reserve it in the refrigerator.

2nd step

Strain the strawberries and book them. Wash the lemon, remove the zest and grated it. Grill the fennel seeds in a dry skillet and crush them.

Step 3

In a skillet , heat olive oil over medium heat with cinnamon and cloves then add the fruit and cook on medium heat for about 1 minute 30, stirring slightly with a wooden spoon. Out of the fire, give some berry mill turns then add the fennel seeds and the lemon zest. Mix gently.

Step 4

Pour into soup plates , with a little fruit juice if there is enough, sprinkle with brown sugar and finish adding the ice cream.

tips

Recipes from the title: "Cook frosted, ice like you've never seen ..." to be published by Hachette Pratique, 2009.Visual non contractual.