The province of Jaén is a great destination to practice oleotourism and gastronomy, with one of a varied offer related to the majestic landscape of the olive grove, with its gastronomy and olive oil, a food without which it is impossible to conceive of Mediterranean gastronomy .
The oils from Jaén – world leader in the production of the highest quality extra virgin – come for the most part from Picual olives and are fruity, with notes of green aromas of fresh grass and vegetables, slightly bitter and somewhat spicy. Perfect oils to use raw and to cook fish, stir-fries, stews and stews or pickles, among others, since Picual olive oil is the most suitable for use in cooking at high temperatures, as it maintains its properties intact in several cycles. of fried foods.
The products of the garden, the cereals and the oil of the countryside, the lambs of the mountains, the bush meat derived from the game, and above all, the cultural transmission from generation to generation since remote times, have always been , the base of the traditional cuisine of the province. The presence of different cultures throughout history has left its mark on the stoves, to the point that what we know today as Jaen gastronomy incorporates a multitude of nuances typical of the invading cultures, especially the Muslim, a heritage that is also Discover in the miniature kitchen, the rite of tapas, with curious specialties such as ergot olives, cavacote crusts or radish rind frying.
In short, a cuisine that revolves around extra virgin olive oils that give an excellent touch to dishes like this Honey ice cream with red pepper jam, a recipe offered by the Diputación de Jaén within its Jaén Paraíso Interior tourist program.
Honey ice cream with red pepper jam
INGREDIENTS
For the honey ice cream
- 500 ml. milk
- 500 ml. cream
- 10 egg yolks
- 150 g rosemary honey
For the caramel nests
- 150g sugar
- 150 g glucose
For the red pepper jam
- 500 g of red pepper
- 500g sugar
- 2 carrots
- 1 lemon
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ELABORATION
Honey ice cream. We beat the yolks with the honey until they are well foamy. We heat the milk and cream, make a crème anglaise at 85 ºC, let it cool down and stir in the ice cream maker.
Candy nests. We prepare a caramel with the sugar and glucose and we make the nests.
Red pepper jam. Crush the peppers and carrot, add the lemon juice and sugar, let everything cook and once the desired texture is achieved, crush well, sift and reserve.
Chocolate. We melt the coverage and make grids, tubes … to taste.
For the presentation, we first place the caramel nest, and in the center the honey ice cream, the chocolate and a few strands of red pepper jam.
Honey ice cream with red pepper jam
81%Final note
Recipe name
Honey ice cream with red pepper jam
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