Dark Beer ice cream with star anise, vanilla cinnamon with flamed meringue and caramelized puff pastry and small indigenous grapes. The syrup is made by reducing the beer and adding it to ice cream base (sugar, cream egg yolk) and you fuse the anise and cinnamon and at 90 degrees covered for 20/30 minutes. The puff pastry is baked (180C) and then icing sugar into a hot pan and stirred it until it caramelized, approximately 4 minutes. The meringue is dried in the oven at 80C for 5 hours.