A La Mode Recipe

Cook fruit

Place the mixed berries, granulated sugar, lemon juice and 2 tablespoons water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer — about 3 to 4 minutes — until berries begin to break down and release juices.

Thicken

Mix the cornstarch with a teaspoon of cold water to make a slurry. Stir the slurry into the bubbling fruit and cook for another 1 minute, stirring constantly, until the compote thickens slightly. Remove from heat and let cool for 2–3 minutes; the compote should be warm but not boiling.

Make chocolate sauce (optional)

While the fruit is warming, place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan or microwave until steaming (not boiling), about 45 seconds. Pour the hot cream over the chocolate, let sit 30 seconds, then stir until smooth. Keep warm or set aside to drizzle.

Prepare espresso or coffee

Brew espresso or a very strong coffee. If using liqueur, stir it into the hot coffee. Keep the coffee hot; it will be poured over the ice cream at assembly.

Scoop ice cream

Place two generous scoops (about 1 cup total per serving) of vanilla ice cream into chilled dessert bowls or glasses. If serving multiple portions, divide evenly among bowls.

Assemble A La Mode

Spoon 3 to 4 tablespoons of the warm fruit compote over the ice cream scoops. Sprinkle the toasted chopped nuts and cookie crumbs (if using) over the compote. Drizzle sea salt lightly over the top to enhance flavor. Pour 60 ml (about 1/4 cup) of hot espresso or coffee directly over the ice cream and fruit to create an affogato-style contrast. If using chocolate sauce, drizzle a little over the top.

Garnish each bowl with fresh mint leaves, serve immediately while coffee and compote are warm and ice cream is cold. Provide spoons; the contrast of warm compote/coffee and cold ice cream is the hallmark of this A La Mode preparation.