- Vanilla ice cream
- Chocolate crumble
- Matcha powder
- 30g of Céleste Caviar
- 50 g Wheat flour
- 70 g Brown sugar (use dark rock sugar)
- 50 g Almond powder
- 10 g Cocoa
- 2 tbsp sesame seeds
- 1 Pinch of salt
- 50 g butter
Preheat the oven to 180°C.
Mix all the chocolate crumble ingredients except butter in a bowl.
Cut the butter into cubes and add to the mixture.
Mix until the texture feels crumbly.
Place it on the baking tray and bake in the oven for 10 min.
Sprinkle the chocolate crumble on the plate.
Put a scoop of vanilla ice cream on top of the crumble.
Finish with saffron matcha powder.
Top it off with Céleste Caviar.