ingredients

8 Breton pucks pure butter Ker Cadélac
400 cl Bourbon vanilla ice cream
4 bunches of currants
250 g raspberries
100 g of blueberries
8 caramels
40 g of sugar
100 cl of water

Steps

Step 1

Prepare the raspberry coulis. In a saucepan, bring the water and sugar to the boil. Then mix the raspberries with this syrup finely, reserve in the fridge.

2nd step

Prepare the caramel decor. In a bowl, melt 4 caramels in the microwave (about 20 seconds at 800 watts). On a sheet of parchment paper, cast the caramel by drawing 4 fantasy decorations. Let harden.

Step 3

At the last minute, prepare the verrines. Pour 2 tbsp. to s. of raspberry coulis in the bottom of 4 verrines. Drop a scoop of ice cream, sprinkle with blueberries, cover with a second scoop of ice cream. Melt the other 4 caramels in the microwave, pour in a net. Sprinkle the gooseberries, roughly crumble the Breton pucks on the ice. Put on the decors in hard caramel.

tips

Decline this dessert by varying the ice and seasonal fruits used.