Cranberry angels

1. Boil the cranberries with the cranberry juice. Blend into a puree and pass the mixture through a sieve. Blend with ice until you obtain a creamy mousse. Freeze the mixture for 7 hours.

2. Scrape the vanilla pods. Place the seeds, pods , sugar and chantilly cream and milk in a pan and boil. Sieve the vanilla cream and set aside in the fridge.

3. Scoop out a the ice cream and placein the dishes. Cover with vanilla cream and decorate with mint leaves. Serve immediately.

Photo credit : Sucré Salé