Olive ice cream with passion fruit cold soup
Olive ice cream
Ingredients
- 2 egg yolks
- 65 g sugar
- Seeds from 1/2 vanilla bean
- 200 ml milk
- 80 ml Stage
- 2 tsp black olive puree
- 1 tbsp Greek olive oil of the Koroneiki variety
- 3 tablespoons of sugar
- 4 tablespoons of water
- 4 tablespoons white wine
- 120 g fresh passion fruit pulp (hollow out 8–12 fruits and pass through a sieve)
- 1-2 The Grand Marnier
- 4 large passion fruits
- 2 tablespoons of Greek Koroneiki olive oil
Method
- Whisk egg yolks with sugar and vanilla extract in a bowl set over a pan of simmering water until frothy. Add milk, cream, olive puree, and olive oil. Whisk until soft peaks form. Freeze in portions.
- Caramelize the sugar, deglaze with water and white wine. Add the passion fruit pulp. Reduce slightly. Season with Grand Marnier and chill.
- Cut a slit in the bottom of each passion fruit. Cut off the top of the other end and scoop out the seeds. Place the seeds and chilled soup into deep plates. Fill the passion fruits with olive ice cream. Place them on top of the chilled soup. Drizzle with olive oil.
egg yolk
65 g
200 ml
Milk
80 ml
2 TL
1 THE
Greek olive oil made from the Koroneiki variety
white wine
120 g
fresh passion fruit pulp (hollow out 8-12 fruits and pass through a sieve)
