Buttermilk Panna Cotta and Olive Ice Cream

Wash off the untreated oranges and lemons and rub 6 peel zest off each. Then squeeze the fruit, sieve the juice and combine. Halve the vanilla pod lengthways and scrape out the pulp. Soak the gelatine sheets one by one. Then bring the cream, orange zest, sugar and vanilla pulp to the boil and strain. Mix the buttermilk with the juices and stir in the cream, squeeze out the gelatine and stir in. Keep stirring in a cold water bath (not ice cold), then transfer to chilled containers and refrigerate for approx. 3 hours.

Place the pitted olives in a bowl of water (so that the aroma is not too strong). Bring the sugar syrup (1: 1 water and sugar) to the boil, then add the olives and allow to cool. Put five olives aside as decoration. Puree a tablespoon of olive oil with the remaining olives. Bring half of the sugar to the boil with cream and milk. Beat the egg yolks with the rest of the sugar, then mix slowly with the milk cream in a water bath. Peel to rose in a water bath with a hand mixer. Add the olive mixture and continue beating until the mixture has cooled down. Then pour the ice cream mass into the ice cream maker and freeze. Serve creamy and decorate with an olive each.