Yoghurt ice cream with sweet olives
DIFFICULTY
very easy
very easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 7-10 Tbsp Ingredients for 4 people:
- 300 g Whipped cream
- 300 g Whole milk yoghurt
- 1 oo g liquid honey
- 200 g black olives without stone
- 4 TABLESPOONS Icing sugar
- 4 TSP very good olive oil
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Whip the cream until stiff. Mix yoghurt and 80 g honey until creamy, fold in cream. Pour the ice cream mixture into an empty, clean plastic ice cream container or a crate mould lined with cling film. Cover and freeze for at least 6 hours (preferably overnight). Blend several times with a hand blender in between
- 2
Preheat oven (electric cooker: 60°C/circulating air and gas not suitable). Line a baking tray with baking paper. Chop the olives and spread them on the baking tray. Dust with icing sugar and dry in a hot oven for 3-4 hours. Leave the oven door slightly open
- 3
Cut out balls from the yoghurt ice cream and arrange on plates. Sprinkle with the dried sweet olives. Drizzle olive oil and remaining honey over them
- 4
waiting time approx. 6 hours
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