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Whisk cream to stiff peaks. Fold in sour cream. Mash Roquefort and Fustini’s Arbequina with a fork until very creamy. Fold into the heavy cream.
Place one scoop of ice cream in a small bowl and drizzle liberally with Fustini’s Arbequina olive oil. Layer two Phyllo sheets between a dollop of Roquefort Cream and set on serve plate. Serve together.
Preheat oven to 350 degrees. Lay one sheet of phyllo on a work surface and brush with Fustini’s Arbequina olive oil. Lay the other sheet on top then cut into squares. Bake in the hot oven until golden brown and crisp - 2 to 4 minutes. Remove and let cool.
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