Milk chocolate ‘ice cream’
1 vanilla pod
4 egg yolks
100g icing sugar
200g milk chocolate (melted)
100ml extra virgin olive oil
6 wafer biscuits
Split the vanilla pod and scrape out the seeds. Beat the egg yolks and place them in a pan with the vanilla seeds, milk and half the icing sugar. Bring to the boil, stirring continuously.
Take off the heat and add the melted milk chocolate.
Whip the cream with the extra virgin olive oil and the rest of the sugar, and carefully combine with the other ingredients.
Pour into a container and place into a freezer for at least 3 hours. Stir occasionally to avoid crystallisation.
Sprinkle with raisins and place a wafer biscuit on the side before serving.
Ø Serve with sea salt flakes and a drizzle of balsamic or Spanish Pedro Ximenez sherry vinegar
Ø Serve with fresh cherries or cherries poached with a little vanilla and black rum
Ø Serve with a little chilled custard flavoured lightly with an orange liqueur
*Recipes developed by the Hotel Industry and Tourism School of Madrid. Pictures by Fernando Ramajo.