News Recipe for dessert "Acidulated Lemon, Pine Nut and Oliv&Sens's Olive Oil

To all the gourmets, our Pastry Chef of all the restaurants of the Imperial Palace, Quentin Thévenard, offers you the secrets of his recipe for a dessert "Acidulated Lemon, Pine Nut and Olive Oil from Oliv&Sens" !

 

Ingredients for 8 people

• Old-fashioned olive oil ice cream
  200 g milk, 40 g egg yolk,
  32 g sugar, 25 g olive oil "old-fashioned taste
• Pine nut ganache
  90 g white chocolate, 235 g cream,
  60 g pine nut praline
  100 g "Negrette" olive oil
• Lemon cream
  80 g lemon juice,
  60 g eggs, 100 g sugar,
  4 g cornflour, 1.5 g gelatine powder, 115 g butter
• Lemon coulis olive oil
  60 g lemon juice, 60 g water,
  35 g sugar, 2 g agar agar,
  1 g gelatine powder,
  20 g "Negrette" olive oil
• Pine nut tuile
  30 g water, 30 g glucose,
  90 g sugar, 1 g pectin NH,
  105 g pine nuts, 150 g butter
• Condiment
  4 lemons, 10 g pine nuts
  15 g olive oil "Negrette
  
  

Preparation of the recipe

• OLIVE OIL ICE CREAM
  Boil the milk, whiten the yolks and sugar and cook to 83°C. Cool and add the olive oil.
• GANACHE MONTÉE
  Boil 70 g of cream, pour over the white chocolate and add the pine nut praline. Add the rest of the liquid cream and then the "Négrette" olive oil. Leave in the fridge for 4 hours, then mount.
• LEMON CREAM
  Boil the lemon juice, then mix the egg yolks, sugar and cornflour. Boil for 3 minutes. Add gelatine and butter. Pour into a sheet, freeze and then cut into pieces.
• COULIS
  Boil the lemon juice, water, sugar and agar agar. Add the gelatine and chill in the fridge. Mix with the "Negrette" olive oil.
• PINE NUT TUILE
  Dissolve sugar and glucose in water, add pectin and pine nuts and boil. Add the butter, stir and bake at 180°C until golden.
• CONDIMENT
  Peel the lemons. Remove the segments and cut them into small pieces. Add the pine nuts and the Negrette olive oil.
• DRESSING
  Make a meringue, arrange it in a rectangle on a plate and burn it with a blowtorch. Arrange the lemon cream, then poach the ganache. Put the condiment on the lemon cream. Make dots of coulis and add the tiles. Finally, place a quenelle of ice cream on top and decorate with candied lemon zest, lemon balm leaves, lemon caviar and dried olive powder.