Dried grapes · Olive oil
Ice cream with warm dried grapes and olive oil
Vanilla ice cream topped with dried grapes warmed in orange juice, a little extra virgin olive oil and a few flakes of salt. A quick dessert, ready in ten minutes.
- Serves
- 4
- Preparation
- 5 min
- Cooking or resting
- 5 min
- Total
- 10 min
- Course
- Desserts
Ingredients
- 60 g European dried grapes
- 80 ml orange juice, or a sweet dessert wine
- 1 strip of orange peel
- 500 ml good vanilla ice cream
- 4 tsp European extra virgin olive oil
- Flaky salt
Method
- Put the dried grapes, orange juice and orange peel in a small pan and bring to a gentle simmer.
- Simmer for 3 to 4 minutes, until the dried grapes have swollen and the liquid has reduced to a light syrup. Remove the orange peel.
- Take the pan off the heat and leave to stand for 2 minutes, so that the dried grapes are warm rather than hot.
- Scoop the ice cream into four chilled bowls or glasses.
- Spoon the warm dried grapes and their syrup over the ice cream, drizzle each portion with a teaspoon of olive oil and finish with a few flakes of salt.
- Serve immediately, while the fruit is still warm.
