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Summer nostalgia, a unconventional dessert recipe by Slovenian chef Ana Ros, will awake your summer memories with the taste of figs and goat milk ice cream
For the figs
For the goat cottage cheese
For the lemon almond pastry
For the caramelized olives
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 8
- Recipe cuisine East European/Russian
Caramelized black olives
Bring the sugar and some drops of water on 177°C, add dried black olives (60°C - 12 hours) and move away from fire-coat black olives in caramel.
Transfer everything to a bigger pan, put on low fire.
When olives start caramelising put them aside, put in the middle hey and when it starts changing colour, add coated. olives and continue caramelising slowly.
Put on a cold desktop and let them cool.
Start whipping white of the eggs by adding slowly both sugars.
Add other ingredients, mix slowly and bake on 175°C for cca 10 minutes.
Boil goat milk with sugar, let it cool down, when it reaches cca 60°C add goat curd and mix.
Put to pacojet cans (or transfer to ice cream machine).
Place figs on baking tray, put melted honey with thyme on them and transfer them to the oven on 150°C for 20-30 minutes.