- 1 cup thickened cream
- 120 g Parmesan, finely grated
- 1 t fresh rosemary, finely chopped
- Freshly cracked black pepper
- 500 g organic penne
- Olive oil
- 6 fresh figs, peeled and quartered lengthways
- 30 g fresh basil
To make the gelato:
In a double boiler, combine the cream, cheese, rosemary, lemon rind and black pepper on a medium heat, until the cheese is melted.
Stir through occasionally. Remove from heat and place in the freezer until set.
Boil the pasta in salt water until al dente, then strain. Drizzle generously with olive oil and plate.
Serve piping hot with a scoop of rosemary gelato, which will quickly melt over the warm pasta. Top with figs and fresh basil.
Cook’s tip: the gelato can also be used as a spread on warm bruschetta topped with fresh figs. It can be made beforehand and kept in the fridge.