Galaktoboureko with Olive Oil and Lemon Ice Cream
Ingredients
For the cream:
800
ml
almond drink
100
g
sugar
2
ts
agar-agar
50
g
wheat flour
1
ts
vanilla extract
40
g
olive oil
For the ice-cream:
350
ml
vegan cream alternative
250
ml
oat drink
150
g
sugar
2
tb
lemon zest
0.5
ts
salt
1
ts
vanilla extract
6
ts
olive oil
130
ml
lemon juice, fresh
Preparation
1. For the ice cream, mix vegan cream, oat drink, sugar, zest, salt and vanilla in a saucepan over the hob. Heat over medium-high heat until bubbles form on the surface. Whisk occasionally. As soon as it starts to boil, remove from the heat.
2. Pour the olive oil evenly and slowly into the mixture, stirring constantly, and emulsify. Stir in the lemon juice. Allow the mixture to cool. Then pour it into an ice cream maker and start the ice cream program.
3. Preheat the oven to 175 degrees top/bottom heat.
4. For the syrup, bring all the ingredients to the boil in a saucepan. From this moment on, let it simmer for 5 minutes. Then remove from the heat and let cool.
5. For the cream, bring all ingredients except the olive oil and agar-agar to the boil in a saucepan, stirring constantly. As soon as the cream thickens, add the agar-agar mixed with a splash of almond drink and stir. Then add olive oil and stir until a homogeneous mass is obtained.
6. Grease the bottom of the baking tin with a little melted margarine. Now place a filo pastry in the baking pan and spread this with margarine. Repeat with a total of 4 filo pastry sheets.
7. Now fill the tin with the cream and cover it with the remaining filo doughs. Brush the layers and the top layer with margarine again.
8. Bake for 40-45 minutes and then brush with the syrup.
9. Let it rest for at least 30 minutes before slicing and serving to allow the syrup to be absorbed. Sprinkle with cinnamon to finish. Serve with the ice cream.
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