Fig bread with Manchego cheese ice cream

Fig bread with Manchego cheese ice cream

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


2 people


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

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)
Purchase ingredients now

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.


Shaping scoops of ice cream

Shaping scoops of ice cream

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!