Gooseberry clafoutis with black olive ice cream

Name: Gooseberry clafoutis with black olive ice cream
Cuisine: French
Ingredients: little icing sugar to dust; 475 g slightly under-ripe gooseberries; zest of ½ lemon; 50 g unsalted butter, melted; ½ vanilla pod, seeds removed and reserved; 200 ml whipping cream; 100 ml full-fat milk; 30 g cornflour; 80 g caster sugar; 2 free-range egg yolks; 2 free-range eggs; 6 free-range egg yolks; 250 ml full-fat milk; 350 ml whipping cream; 100 g block olives, stoned; 100 g sugar

Preparation info

Serve
4

Difficulty
Medium

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.

Ingredients

For the Black Olive Ice Cream

100 g block olives, stoned
100 g sugar
250

Europe
France
Dessert
Vegetarian
Gluten-free

Method

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