De Witte van Rotselaer with aubergine, black olive and authentic herb ice cream

Name: De Witte van Rotselaer with aubergine, black olive and authentic herb ice cream
Ingredients: 3 aubergines; 800 g Cream; 250 g Milk; 70 g authentic herbs; 20 g Egg yolk; 300 g De Witte van Rotselaer; black olive powder; 3 Eggs; 4 slices of sourdough bread; watercress; 12 Kalamata olives

This dish is by Ronald van Roon, chef & owner of restaurant Calla's.

This is the first time Ronald has worked with the Witte van Rotselaer. He mainly uses Dutch and French cheeses, rarely Belgian, but he is positively surprised! Because of the fresh, slightly tangy flavor and the crumbly texture in the center, Ronald chose to use the cheese 'pure'. For a bit of bitterness, he just grated some black olive powder on top.