Make your own signature dessert with a single or maxi container of our ice cream and some cooked fresh fruits. Just prepare or poach the fruits at least two hours ahead, sprinkle just a little bit of sugar over the fruits. Cling film over and put in the fridge.

Your fruits will release their juice, mixing with the sugar to produce a syrup 
Put the fruits and the ice cream on a plate, top it all up with a handful of grilled almonds and hey presto! Don’t forget the picture.
Our many home made biscuits will be the perfect accompaniment to your masterpiece.



IN SPRING


IN SPRING

Pineapple carpaccio and passion fruit with a crème brûlée ice cream (perfect with its tinges of Tahiti vanilla and caramel)

 

 

 

IN SUMMER

IN SUMMER

– Red berries and Madagascar vanilla or gingered grapefruit
– Rhubarb (sweated in sugar and cooked very slowly and without stirring) and “crousti-vanille” ice cream
Poached
– peach (3-4 minuets in lightly sugared boiling water to make peeling easy and get a rosy fruit) and a lemon / red basil sorbet.

IN AUTUMN


IN AUTUMN


–  Poached pear (the whole fruit, not prepped) with a blackcurrant sorbet, topped with finely cut verbena leaves.

 

 

 

IN WINTER

IN WINTER

– Oven baked apples and salted butter caramel
– Slices of not too ripe mango  with lime and blood orange sorbets.
– Thinly sliced Maltese orange with Martinique or Rhum and Raisins ice cream

 

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