Clair de Lune

Step 1

Line 4 ramekins (small bowls or muffin tins also work) with plastic wrap, making sure to leave an overhang. Fill each with vanilla ice cream, pressing down to make sure no air bubbles are present.

Step 2

With a warm spoon, dig or melt a deep hollow into the center of each serving of ice cream. Then, leave the ramekins in the freezer for several hours, to harden completely.

Step 3

While you wait, combine the raisins with the kirsch and allow them to soak.

Step 4

Put the blackberries and the sugar into a small pot on the stove. Over medium heat, stir and mash the berries with a spoon so that a sauce forms. When the berries bubble, remove the sauce from the heat and allow it to cool. Once it’s mostly cool, put the sauce through a sieve. Put the smooth sauce aside.

Step 5

Take the marzipan and pinch off four pieces, each a little smaller than a ping-pong ball. Place each one between two sheets of wax paper, and roll them flat, to about the size of the bottom of the ice-cream bowls.

Step 6

Once the ice cream in the freezer is completely hard to the touch, take out all 4 ramekins. Fill the hollows of each serving with the raisins, and cover with a small amount of extra ice cream. Place back into the freezer to wait for serving.

Step 7

Before serving, whip the egg whites and the powdered sugar together until the meringue forms stiff peaks. Then, remove the ice cream from the freezer.

Step 8

Place each circle of marzipan onto individual, heat-safe plates. Using the plastic wrap or a thin-bladed knife as a lever, pull each ice cream from its container and place it, flat-side down, onto the marzipan. Spread the meringue over each serving, doming it on top. Divots are fine; they will make it look even more like the moon!

Step 9

Using a blowtorch or a broiler on high, toast the meringue until a light golden brown.

Step 10

Pour the cool blackberry sauce around each ice cream. Garnish with a paper American flag and serve immediately.