Olive-oil ice-cream, yoghurt mousse and black cherries

SERVES 6 // PREP TIME 30 MINS // COOK 10 MINS (PLUS COOLING, FREEZING)

“My cherry moment in life came when I rode my scooter to the mountains of Skiathos, Greece, and picked wild cherries,” says Germanchis. “That day, I collected five different varieties and since then my appreciation has been almost spiritual. Paired with a sharp, light yoghurt mousse and olive-oil ice-cream, this dish is sweet Greek on a plate.” Start this recipe a day ahead to make the ice-cream.

100 gm caster sugar

2 star anise

1/2 cinnamon quill

18 black cherries, halved and pitted

OLIVE-OIL ICE-CREAM

700 ml milk

120 gm caster sugar

70 gm skim-milk powder

60 gm liquid glucose

160 ml (⅔ cup) fruity extra-virgin olive oil YOGHURT MOUSSE

220 ml pouring cream

150 gm-180gm caster sugar (see note)

450 gm thick pot-set Greek yoghurt (see our yoghurt explainer on p40)

1 For ice-cream, heat milk in a saucepan over medium-high heat until temperature reaches 50°C (3-4 minutes). Whisk in sugar, milk powder and glucose, and stir occasionally until temperature reaches 90°C

(3-4 minutes). Whisk in oil, then remove from heat and pour into a bowl placed over ice to cool. Churn in an ice-cream machine and freeze until firm (6 hours or overnight).

2 Bring sugar, star anise, cinnamon and 100ml water to the boil in a small saucepan over high heat. Remove from heat, add cherries and stir to combine. Cool and set aside until required. 3 For mousse, whisk cream and sugar in a bowl until soft peaks form, then fold in yoghurt and refrigerate in a charged cream gun. (Alternatively, if you don’t have a charger, whisk sugar and cream to firm peaks, fold through yoghurt and chill for 2 hours.)

4 Pipe or spoon yoghurt mousse into bowls or coupes, top with a scoop of ice-cream and cherries, and serve.

Note You may need to adjust the quantity of sugar, depending on the tartness of the yoghurt. Wine suggestion A chilled muscat, such as Campbells Rutherglen Muscat, Vic.

“I played around changing the fat content of my ice-cream recipe with a fruity olive oil. The result was delicious and rich.”