Preparation
For the carob biscuit
Melt the butter, mix the dry ingredients and then put everything in the food processor and allow it to rest. Bake on a baking tray at 220°C for approximately 12 minutes.
For the bitter almond ice cream
Mix the milk with the almond paste and blend with a wand blender. Add the sugar previously mixed with the powdered milk and stabiliser. Then add the remaining ingredients and pasteurise at 82°C.
Place in the ice cream maker.
For the cataplana
Place the previously chopped berry fruit in the cataplana, followed by the lemongrass, honey and xanthan gum mixed with sugar. Allow to rest for 15 minutes. Close the cataplana and cook over a low heat for about 10 minutes. Open the cataplana and place the basket of carob biscuit with the almond ice cream inside.