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Berries Athenaeum

SERVES 4

This recipe comes courtesy of the Atheneum’s Executive Chef, Kevin Isacsson.

1 ½ pints Vanilla Bean Ice cream

1 ½ cups mixed assorted fresh berries (strawberries, blueberries, raspberries, blackberries)

2 ounces Grand Marnier

4 gaufrette cookies

1. Scoop the ice cream into 4 frozen stemmed glasses.

2. Mix the berries together and spoon over the ice cream.

3. Drizzle the Grand Marnier over and serve with the gaufrette cookie.

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