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

APRIL 2022

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.
Enjoy!

 

© Crédit photos Oliv&Sens

 
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