Bresc BV

Yoghurt ice-cream with pistachio-nut macaroons

Yoghurt ice-cream with pistachio-nut macaroons

Used bresc products


  • 12 25-g scoops yoghurt ice-cream
  • 24 st pistachio macaroons
  • 250 g rhubarb
  • 25 g gelling  sugar
  • 10 g Bresc ginger puree

Preparation method

Chop the rhubarb into small pieces and rinse well. Mix the rhubarb with the gelling sugar and cook on a low heat. Wait until the gelling sugar has dissolved, then allow to cook gently for 20 minutes. Season with ginger puree and beat well with a whisk, allow to cool. Fill the macaroons with the scoops of ice-cream and place 3 ice-cream macaroons per person on a plate. Spoon the rhubarb compote over the macaroons and garnish with cress.