Fig bread with Manchego cheese ice cream
Ingredients
for 2 person
| 75 g | Manchego, grated |
| 1 dl | full cream |
| ½ tsp | Fine Food Miel de Fleur d'Oranger |
| 1 sprig | rosemary |
| a little | pepper |
| 1 | Fine Food Pan de Higo (approx. 150 g) |
How it's done
Ice cream
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.
To serve
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.
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