Blackberry ice-cream cake with pistachio nuts

Let the sugar roast on a low heat with the water in a saucepan. Let the syrup boil until it turns golden brown (caramelise).

Meanwhile, put a piece of parchment paper on a plate and spread the pistachio nuts over it. Pour the caramel over it. Allow to cool for about 30 minutes.

Chop the nut caramel with a kitchen knife into small pieces and place in a bowl. Chop the chocolate into small pieces and put in another bowl.

Cover the cake tin with parchment paper and allow the edges to overhang. You will need it later to cover the ice.

Take the ice out of the freezer. Pour it onto a cutting board and cut it into slices of 1½ cm thick. Cover the bottom of the cake tin with ice.

Push the convex side of a spoon to an even layer. Divide the jam and sprinkle with the chocolate. Cover with ice and press again to an even layer.

Divide 2/5 of the remaining jam and cover with ice again. Press. Divide the rest of the jam and sprinkle with the pistachio caramel.

Cover with the rest of the ice. Fold the parchment paper over the ice and put it in the freezer for at least 1½ hours.

Heat the defrosted blackberries with the rest of the sugar in a saucepan over low heat until the sugar has dissolved. Allow to cool. Chop the rest of the pistachios into pieces.

Pour the ice-cream cake on a dish and remove the baking paper. Divide the blackberries and pistachio nuts. Serve immediately.