Fig bread with Manchego cheese ice cream

Fig bread with Manchego cheese ice cream

Total: 2 hr 20 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 556 kcal
, Fat: 35 g
, Carbohydrate: 45 g
, Protein: 13 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

75g Manchego, grated
1dl full cream
½tsp Fine Food Miel à la Fleur d'Oranger
1sprig rosemary
a little pepper
1 Fine Food Pan de Higo (approx. 150 g)
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How it's done

Place the Manchego cheese, full cream, honey and rosemary in a thin-sided bowl and suspend over the gently boiling bain-marie, ensuring that the bowl does not touch the water. Beat the mixture using a hand mixer until creamy, pour it through a fine sieve and season with a little pepper. Divide into small glasses and leave to cool.

Cover and freeze for approx. 2 hrs. Refrigerate for approx. 30 mins before serving. Slice the Pan de Higo, divide onto plates with the ice cream, decorate with rosemary and a little honey.

How-tos

Shaping scoops of ice cream

Shaping scoops of ice cream

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