Bresc BV

Salted caramel ice-cream with avocado panna cotta


  • 12 25-g scoops salted caramel ice-cream
  • 200 g sugar
  • 150 g white chocolate
  • 75 g Bresc Halkidiki olive tapenade 
  • 150 ml milk
  • 125 ml cream
  • 1 vanilla pod
  • 1 avocado     
  • 1 pomegranate         
  • 6 leaves gelatine
  • cress

Preparation method

Soak the leaves of gelatin in plenty of cold water. Bring the milk, cream, vanilla and sugar to the boil and dissolve the soaked leaves of gelatine in it. Puree the mixture, once it has cooled slightly, with the avocado and pour into a mould of your liking. Allow the mixture to firm properly in the fridge. Melt the white chocolate and stir it into the tapenade. Spread it out thinly and leave to firm. Turn out the panna cotta onto a plate. Arrange the scoops of ice-cream among the panna cotta. Break the chocolate into pieces and push them into the composition. Garnish with suitable cress and a pomegranate.