1 x 30 g umai caviar "Heritage" - 2 scoops of ice cream
-
30 ml extra virgin olive oil - 1 nectarine
- White chocolate
- 1 pinch of powdered sugar
The combination of the salty, creamy caviar and the sweet, aromatic vanilla ice cream with the hint of olive oil ensures a taste experience that appeals to all the senses and delights both lovers of sophisticated flavor nuances and connoisseurs of unusual combinations. Combined with summery, juicy nectarines, this recipe is easy to prepare and at the same time a real eye-catcher!
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Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
Zubereitung
- Finely dice the nectarines or cut them into thin wedges and roast them briefly in a coated pan. After a few minutes, dust with a little powdered sugar, caramelize and let cool.
- Arrange the nectarines on the plates, top with ice cream and drizzle with olive oil. Grate the white chocolate and pour over it. Finish with approx. 10 g of caviar per plate.
Ideally, you should use Fior di Latte ice cream, a pure dairy ice cream or, very appropriately, white chocolate ice cream.
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
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