Pear compote with ginger and turmeric, nicciola olive ice cream, roasted hazelnut and Yka Leaves

(For 4 portions)

• 4 ripe pears
• piece of fresh ginger
• tumeric powder - Verstegen
• roasted hazelnuts
• Iluigi olive oil
• Iluigi nocciola ice cream
• Yka Leaves - Koppert Cress

Compote:

• Peel a 4 cm piece of ginger and grate or chop finely. Peel and core pears.
• Cut into pieces and simmer gently with the ginger, teaspoon of turmeric powder and a dash of olive oil and cook under the lid.
• Then let it cool down in the refrigerator.

To finish off:

• Spoon some compote into each bowl.
• Spoon a scoop of the Iluigi nocciola ice cream on top and finish with roasted and broken hazelnuts, a few drops of olive oil and some finely chopped yka leaves.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes 
Techniques: veggies