for 4 person

Puff pastry

1	puff pastry dough, rolled into a rectangle
3 tbsp	sugar

Carrot salad

150 g	carrots, finely grated
1 ½ tbsp	sour single cream
1 pinch	cinnamon
1 pinch	ground cardamom
3 tbsp	shelled ground almonds
1 ½ tbsp	kirsch
1 tbsp	sugar

To serve

4 ball	coconut ice cream (e.g. Fine Food Gelato al latte con noce do coco)
1	orange, segmented (white membranes removed)
8	Fine Food Orangettes

How it's done

Puff pastry

Sprinkle the puff pastry with sugar, cut in half crosswise, place one half on top of the other and roll up tightly like a roulade. Chill for approx. 30 mins. Cut the dough into approx. 0.5 cm slices, place on a baking tray lined with baking paper.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220 °C. Leave to cool on a cooling rack.

Carrot salad

Mix the carrot with all the other ingredients, chill until ready to serve.

To serve

Spoon a little carrot salad onto each slice of puff pastry, top with a scoop of ice cream and place a second slice of puff pastry on top. Garnish with the orange segments and serve with the orangettes.

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