Dessert
Vanilla olive oil ice-cream with bittersweet chocolate crumble, black olives & almond milk cream.
Ingredients
Instructions
Prepare crumble:
Simmer Taggiasche olives for 15 minutes, drain and oven-dry at 80°C for 3 hours. Beat egg whites till stiff peaks form. Mix softened butter with both sugars and then whip with egg yolks, stirring in first small pieces of bittersweet chocolate. Fold in almond flour and stiffly beaten egg whites. Pour mixture into a buttered and lightly floured baking pan and bake at 180°C for 20 minutes. Once cooled, put back in warm oven at 45°C for a few hours to dry fully. Taking dry olives and dry crumble, mash into crumbs and mix together.
Vanilla olive oil ice cream:
In a casserole pot, mix milk with vanil- la-flavored oil and glucose and mix thoroughly using an immersion blender. Add sugar and heat to 65°C. Let cool before adding fresh cream. Place in an ice-cream maker to cream. Freeze ice-cream at -18°C.
Almond milk cream:
Combine milk and almond milk, add corn flour and vanilla-flavored oil, mixing with an immersion blender. Place the mix on the stove to thicken, adding fresh cream until you have a velvety and fluid cream. Let cool, then pour into a pump for liquids.
To garnish: Make cotton candy using a professional machine. Toast almond slivers.
To finish: Place a layer of crumble on the base of the dish. Add one quenelle scoop of vanilla olive oil ice cream, drizzle with almond milk cream (see photo), decorate with cotton candy, watercress sprouts, cocoa and a drizzle of aromatized vanilla oil.
Complete with a sprinkle of toasted almond slivers and serve.
Simmer Taggiasche olives for 15 minutes, drain and oven-dry at 80°C for 3 hours. Beat egg whites till stiff peaks form. Mix softened butter with both sugars and then whip with egg yolks, stirring in first small pieces of bittersweet chocolate. Fold in almond flour and stiffly beaten egg whites. Pour mixture into a buttered and lightly floured baking pan and bake at 180°C for 20 minutes. Once cooled, put back in warm oven at 45°C for a few hours to dry fully. Taking dry olives and dry crumble, mash into crumbs and mix together.
Vanilla olive oil ice cream:
In a casserole pot, mix milk with vanil- la-flavored oil and glucose and mix thoroughly using an immersion blender. Add sugar and heat to 65°C. Let cool before adding fresh cream. Place in an ice-cream maker to cream. Freeze ice-cream at -18°C.
Almond milk cream:
Combine milk and almond milk, add corn flour and vanilla-flavored oil, mixing with an immersion blender. Place the mix on the stove to thicken, adding fresh cream until you have a velvety and fluid cream. Let cool, then pour into a pump for liquids.
To garnish: Make cotton candy using a professional machine. Toast almond slivers.
To finish: Place a layer of crumble on the base of the dish. Add one quenelle scoop of vanilla olive oil ice cream, drizzle with almond milk cream (see photo), decorate with cotton candy, watercress sprouts, cocoa and a drizzle of aromatized vanilla oil.
Complete with a sprinkle of toasted almond slivers and serve.
