Gooseberry clafoutis with black olive ice cream

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Ever since I first experienced sweet syrupy cooked olives in the south of France some years ago, there has been no stopping my imagination running riot. Here the candied olives are made into an unusual ice cream, which contrasts beautifully with the warm clafoutis.


For the Black Olive Ice Cream

  • 100 g block olives, stoned
  • 100 g sugar
  • 250


Prepare the olive ice cream a day in advance. Cook the olives for 5 minutes in boiling water and then drain. Repeat this process three times to remove any bitterness from the olives and then chop finely. Place 50 g of the sugar along with 150