Summer Nostalgia Dessert: Figs, Honey And Goat Milk Ice Cream

For Caramelized black olives

• Bring the sugar and some drops of water on 177°C, add dried black olives (60°C - 12 hours) and move away from fire-coat black olives in caramel.
• Transfer everything to a bigger pan, put on low fire.
• When olives start caramelising put them aside, put in the middle hey and when it starts changing colour, add coated. olives and continue caramelising slowly.
• Put on a cold desktop and let them cool.

For Pastry

• Start whipping white of the eggs by adding slowly both sugars.
• Add other ingredients, mix slowly and bake on 175°C for cca 10 minutes.

For Ice cream

• Boil goat milk with sugar, let it cool down, when it reaches cca 60°C add goat curd and mix.
• Put to pacojet cans (or transfer to ice cream machine).

For Figs

• Place figs on baking tray, put melted honey with thyme on them and transfer them to the oven on 150°C for 20-30 minutes.
• Serve warm