Honey ice-cream on a caramel and red pepper marmelade nest

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Recipe

Cazorla

Olive oil

Restaurante Sarga

People: 0

Ingredients

For the honey ice-cream:

• 500 ml milk
• 500 ml cream
• 10 egg yolks
• 185 g rosemary honey

For the caramel nests

• 150 g sugar
• 150 g glucose

For the red pepper marmelade

• 500 g red peppers
• 500 g sugar
• 2 Carrots
• 1 Lemon

Additional items

• Chocolate covering

Preparation

Honey ice-cream: beat the eggs with the honey until the mixture takes on a foamy texture. Heat the milk and cream and create a crème anglaise at 85º C. Cool and churn the mixture in an ice-cream maker.
Caramel nests: make a caramel with the sugar and glucose and form the nests.
Red pepper marmalade: mash the peppers and carrot, adding lemon juice and sugar and leave to cook. Once the desired texture has been achieved, mash well, pass through a sieve and put to one side.
Chocolate: melt the covering and make lattices, tubes, etc, according to your tastes.

PRESENTATION
Decorate the plate with syrup, in the form of fruits. Place the honey ice-cream, chocolate and a few strips of red pepper marmalade in the middle of the caramel nest.