Blueberry and blackberry ice cream pie

Use leftover sable Breton cookie dough for the crust, spread almond cream over it, tuck in wild blackberries, and bake.

For the blueberry marmalade, heat the fruit puree, add the sugar and agar-agar mixture and cook for 2 minutes.

Chill the marmalade completely and blend. Cover the pie with some of it and keep the rest for the ice cream crown.

Churn the blueberry ice cream, about 40 minutes, then freeze 3 hours.

Fit a piping bag with a large open star tip, coat the inside with blueberry marmalade and fill with the blueberry ice cream to pipe a bicolor swirl crown.

Freeze the crowns 4 hours 30 minutes before serving.

Top the pie with the crown and garnish with fresh blackberries and blueberries.